A rich and creamy veggie risotto made with long grain & wild rice.
Start by sautéing minced garlic in olive oil over medium heat, then add diced mushrooms and cook 3-5 minutes.
Add rice and half the broth (about 1 cup), stirring frequently, until most liquid is absorbed. Keep lid on in between stirs. Keep heat on medium-low.
Add 1/2 cup more broth, again stirring until liquid is absorbed.
Add remaining broth and stir in with chopped broccoli until rice is fully cooked, about another 5-10 minutes or so. If rice is not fully cooked (still a bit firm) add another 1/4 cup broth and let cook with lid on, stirring every couple of minutes.
Once liquid is absorbed, rice is softened and mixture is fairly creamy, add in freshly grated parmesan cheese and stir well until melted and combined.
Serve immediately and enjoy!