3 c. canned low salt chicken broth
2 tbsp. (1/4 stick) butter
1 onion, minced
2/3 c. Arborio or other short grain rice
1 lb. broccoli, cut into small florets (florets only)
2/3 c. freshly grated Romano cheese (about 3 oz.)
Salt and freshly ground pepper

Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Melt butter in heavy medium saucepan over medium low heat. Add onion and cook until tender, stirring occasionally, about 6 minutes. Add rice and stir until opaque, about 2 minutes. Add 1/2 cup broth; adjust heat so that liquid simmers slowly. Cook for 20 minutes, continuing to add broth 1/2 cup at a time and simmering until each addition is absorbed, stirring occasionally. Add broccoli and remaining broth. Cover and simmer gently until broccoli is just crisp tender, rice is just tender and liquid is creamy, about 12 minutes. Stir in cheese. Season with salt and pepper and serve.