In a medium saucepan, heat the broth over low heat so that it’s steaming and warmed through but not simmering. You’ll leave this on the heat while cooking the risotto.

In a dutch oven or large skillet, melt the butter over medium heat. Once hot, add in the garlic, salt and pepper and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 minutes.

Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.

ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time.

Before adding in the last ladle-full of broth, stir in the broccoli and then add the remaining broth. Continue to stir often. Once the broccoli is almost done (about 7 minutes), stir in the cheese until fully melted.

Serve and ENJOY!

*I like something like sauvignon blanc in this recipe

The wine can be subbed for an equal amount of additional broth. The alcohol will cook out but you can swap the wine completely as desired.