Instructions

1. Preheat oven to 400 degrees.
2. Bring broth to boil in a small pot.
3. Prepare a baking sheet with foil & cooking spray.
4. Toss broccoli & shallot in 2 tsp olive oil, 1/4 tsp salt, & a pinch of pepper, then place on baking sheet in a single layer and roast in oven until tender but still crisp, 10-12 minutes.
5. Remove baking sheet from oven and sprinkle Parmesan cheese over vegetables. Return to oven until broccoli is lightly browned, 4-6 minutes. Remove from oven and tent vegetables with foil.
6. Place a medium pot over medium-high heat. Add 1 tsp olive oil, rice, & garlic to hot pot and stir constantly until rice is toasted & opaque, 1-2 minutes.
7. Add wine and stir constantly until evaporated, 30 seconds.
8. Add 1 cup boiling broth from small pot. Rice should just be covered by water. Stir constantly until nearly all liquid is absorbed, 4-6 minutes.
9. Add 1/2 cup broth from small pot & stir constantly until almost completely absorbed. Repeat this process, stirring often, 18-20 minutes. Taste as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be unused broth. Remove from burner. Stir in cheese, butter, half the parsley, 1/4 tsp salt, & a pinch of pepper.
10. Plate risotto and top with broccoli mixture. Garnish with remaining parsley.