Broccoli Rissoto

I thought I had already posted this recipe, but I have searched my site and can't find it anywhere. It must have been one I was about to post when I lost my hard drive. I usually make it dairy free for Emily, but here I have added a little cheese at the end to add some protein for Nikki. I just make a full batch, then take half out, and add parmesan to the remaining half. I have been using Wolfgang Puck's Free Range Chicken Broth in a lot of my cooking lately. It tastes wonderful, and I contacted the company and was told that it is free of gluten, dairy, and eggs, (and of course nuts). I can't remember if it has soy and my package is gone so I can't read the ingredients right now, but they assured me that when you read the ingredients there will be none of the top 8 allergens hidden under such titles as "natural flavorings". All major allergens will be stated.

1 c Uncooked arborio rice
2 T Olive oil
2 T Dairy free margarine (for soy free, omit margarine and add 2 more T olive oil)
1/2 c Chopped onion
2 c Chopped broccoli
4 c Chicken broth (one 32 oz box of Wolfgang Puck's Broth)
1/4 c Parmesan cheese (optional)

Saute onion and broccoli in olive oil (and margarine if using) for about 3 minutes. Add rice and stir for another 2 minutes.
Stir in one cup of broth and cook for 5 to 10 minutes, or until broth is absorbed (mine took 8 minutes). Stir while cooking to prevent sticking to the bottom of the pan.
Stir in another cup of broth and continue stirring and cooking for another 5 to 10 minutes, once again until broth is absorbed.
Add another cup of broth and do the same.
Stir in the last cup of broth and continue stirring and cooking until most broth is absorbed and rice is soft with a creamy texture.
Add salt and pepper to taste and at this point add parmesan cheese if desired (If cheese is used this will of course contain dairy). For a "cheesy" taste without the dairy you can also add a T of nutritional yeast which is also fairly high in protein and B vitamins. Enjoy!