Risotto With Broccoli Stems

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Jacques Pepin
Nutrition per serving    (USDA % daily values)
CAL
422
FAT
54%
CHOL
12%
SOD
54%

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Ingredients for 4 servings

1 cup water

3-4 x broccoli stems, fibrous outer skin peeled, cut into 1/2-inch dice (about 2 cups)

3-4 x white mushrooms

2 tbsp olive oil

1/4 cup chopped onion

1/4 cup finely minced scallions

1 cup Italian short-grain (risotto) rice

3/4 tsp salt

2 1/4 cup chicken stock, homemade, or turkey stock, or low-salt canned chicken broth

2 tbsp butter

1/4 cup grated Parmesan cheese, plus more for the table

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