Ingredients:
2 cups thinly sliced onions
1 tablespoon olive oil
1 bunch broccoli, cut into florets and stalks peeled and sliced thinly
1 cup diced carrots
4 celery stalk with leaves, chopped (about 2 cups)
½ cup Arborio rice or other rice of choice
8 cups stock of choice
1 bay leaf
sea salt and freshly ground pepper to taste
grated Pecorino or Parmesan cheese

Directions:

  1. In a large soup pot, sauté the onions in the oil over medium-high heat until they begin to soften, about 5 minutes. I like to caramelize mine, so I cook the onions for about another 5 minutes, stirring frequently, until they are nicely browned and sweet. Add the broccoli, carrots, and celery. Cover and cook for another 5 minutes, stirring occasionally, until the vegetables are just tender.
  2. Stir in the rice and continue to toss it with the vegetables for a few minutes, until the surfaces of the rice kernels start to become gummy. Add the stock and bay leaf and cover and simmer on low heat for 20 minutes or more, until the rice is tender. Add salt and pepper to taste. Remove and discard the bay leaf.
  3. Serve with grated cheese sprinkled on top of each serving if desired.

Serves 4-6