Beer and Cheddar aren’t typical ingredients for risotto, but this dish sure is good!

　　

Ingredients

serves 4

　　1 quart vegetable broth (see page 295)

　　1 tablespoon olive oil

　　1 1/2 cups arborio rice

　　12 ounces beer (1 1/2 cups)

　　3 cups chopped broccoli

　　1 tablespoon Dijon mustard

　　4 cups loosely packed grated sharp Cheddar cheese (about 10 ounces)

　　2 cups chopped tomatoes or halved cherry tomatoes

　　Sprinkling of black pepper

　　

Step 1

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

　　

Step 2

Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.

　　

Step 3

While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.

　　

Step 4

When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper, and serve hot.

　　

Serving & menu ideas

Step 5

Serve something crisp with this silky risotto.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.