Rarebit Risotto

1 qt. vegetable broth
1 tbs. olive oil
1 1/2 c. arborio rice
12 oz beer
3 c. chopped broccoli
1 tbs. dijon
4 c. loosely paced grated sharp cheddar (10 oz)
2 c. halved cherry tomatoes

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer. 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. While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside. 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.

Number of Servings: 6

Recipe submitted by SparkPeople user LMBARRY.