Ingredients
| 2 tbsp | (30 ml) | butter |
| 1/2 cup | (125 ml) | green onions, thinly sliced |
| 1 clove | garlic, minced | |
| 1 cup | (250 ml) | Arborio or Italian-style rice |
| 2 cups | (500 ml) | chicken or vegetable broth |
| 1 cup | (250 ml) | milk |
| 2 cups | (500 ml) | broccoli, chopped |
| 1 cup | (250 ml) | carrot, grated |
| 1/2 cup | (125 ml) | chicken broth |
| 1 cup | (250 ml) | aged cheddar cheese, shredded |
| 1 tsp | (5 ml) | freshly ground black pepper |
| Parmesan cheese, grated and fresh parsley, chopped to serve |
Directions
- Melt butter in a deep 2 quart (2 l) microwave safe dish on high for about 20 seconds or until melted.
- Add onion and garlic and stir to coat. Cook uncovered on HIGH for 2 to 3 minutes or until onion is softened.
- Add rice, broth and milk and stir. Cook uncovered on HIGH for 20 minutes; stirring halfway through cooking.
- Add broccoli, carrot and broth and stir. Cook on HIGH for 5 to 7 minutes or until rice and broccoli are tender.
- Stir in pepper and cheddar cheese. Cover and let stand for 5 minutes. Sprinkle with Parmesan and parsley if desired.