Improvised broccoli risotto

In a pot with boiling water, add salt and the broccoli in pieces to cook.

Once the broccoli is cooked (about 10 minutes), set it aside and remove it from the pan. The broth where it has been cooked is reserved for later use.

In the empty pan pour a dash of extra virgin olive oil and add the garlic, onion and salt to sauté.

When the onion and garlic are cooked (the smell will tell us), we will add the rice and give it a couple of turns so that it takes flavor for 2 minutes.

We will add the broth that we have obtained by cooking the broccoli in the casserole so that the rice cooks. Then we let it cook according to the indications of the rice (20 minutes, more or less).

When the rice has taken volume and is cooked enough, add a little butter (optional) and cheese to taste. Check the salt, rectify and add more cheese or not, depending on how you like it.

Allow the rice to suck enough so that it becomes creamy. Then serve it on a plate and add the broccoli pieces. If desired, you can add spices to taste (parsley, basil...). Enjoy your meal!