1/4 c. olive oil, divided
1 garlic clove, thinly sliced
2 c. broccoli flowerets
2 1/3 c. chicken broth, divided
1/4 c. chopped fresh parsley, divided
Salt and pepper to taste
1/2 sm. onion, cooked
3/4 c. uncooked long grain or Italian Arborio rice
2/3 c. dry white wine or chicken broth
1 tbsp. lemon juice
2 tbsp. butter
1/4 c. grated Parmesan cheese, divided

In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and pepper to taste. Simmer, uncovered, just until broccoli is tender, about 10 minutes. Set aside.

Meanwhile, heat remaining oil in a saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Heat remaining broth and stir 2/3 cup into rice mixture. Cook, stirring constantly, until all of the liquid is absorbed. Add remaining hot broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions.

Cook, uncovered, until rice is creamy and grains are tender Total cooking time is about 20 minutes. Stir in lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.