Ingredients:
1 tablespoon extra virgin olive oil
1/4 cup finely chopped onions
1 cup long grain white rice or 1 cup medium-grain white rice
2 cups low sodium chicken broth
1/2 teaspoon salt
2 cups broccoli florets
1/4 cup grated parmigiano-reggiano cheese ( plus extra for topping)
2 tablespoons unsalted butter
Directions:
Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
Stir in the rice until coated.
Stir in the broth and salt; heat to boiling.
Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
When the rice is cooked, stir in the 1/4 cup cheese and the butter.
Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.