Mushroom and broccoli risotto 🥦.

Put 2 tablespoons of olive oil in a frying pan and sauté the sliced mushrooms until they are soft (about 5 minutes). Once they are done, set aside together with the broth they release.

Heat the vegetable broth in a separate pot (I use brick broth but you can make homemade broth), it does not need to boil, it just has to be warm.

Add 1 tablespoon of olive oil and 3 tablespoons of butter and when the butter is melted, add the finely chopped onion and the 2 cloves of garlic.

When the onion and garlic are cooked, add a little more than 1 cup of risotto rice and sauté until the rice becomes opaque.

Add half a glass of white wine and sauté until the alcohol evaporates. From here the risotto will take about 18 minutes.

Add the broth little by little over medium heat (I use a saucepan) without boiling. It is not necessary to mix all the time, just stir a little between saucepan and saucepan.

Repeat until about 8 minutes have passed since the first pan, then add the chopped broccoli.

Continue adding broth and when there are 5 minutes left for the rice to be ready, add the mushrooms.

When the rice is cooked, chop and add the chives, salt and pepper to taste.

Add parmesan or grana padano powder to taste and enjoy!