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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato & Broccoli Risotto Recipe

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This recipe for Tomato & Broccoli Risotto, by , is from Bowman Family Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Akemi Wells


3 cloves garlic, minced
1 medium onion, diced very small
3 c. Arborio Rice
8 C. chicken stock
1 1/2 Parmesan cheese, shredded
1 1/2 C, grape tomatoes, whole
1 1/2 C. broccoli florets
1 T. olive oil
3 T. butter
Salt & pepper to taste

1. Melt the butter in a large skillet pan with the olive oil & minced garlic.
2. Once the butter is melted add in the onion, salt & pepper & saute until the onions are translucent.
3. Add the Arborio rice to the mixture & stir to coat the rice.
4. Add 4 C. Chicken stock to the mixture & bring to a boil, then reduce to a simmer, cover & let simmer 15 minutes, stirring occasionally.
5. Add 2 C. chicken stock & bring up to a low boil. Stir constantly to cook evenly for 5 minutes (or until moisture is absorbed)
6. Add remaining 2 C. chicken stock & parmesan to the pan. Stir constantly for 5 minutes (or until moisture is absorbed)
7. Turn down heat to medium & add broccoli. Stir 3-4 minutes.
8. Add tomatoes to the pan. Stir 3-4 minutes or until tomatoes start to burst.
9. Remove from heat & serve.




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