Preparation

1. Place vegetable stock and water in a large saucepan over low heat. It’s best to add warm liquids to the rice, as it helps with the absorption.
2. n a large sauté pan or Dutch oven, heat olive oil over medium-high heat and sauté onion and bell pepper until tender and season with salt and pepper. 5-7 minutes.
3. Remove onion and pepper to a separate plate, cover and set aside.
4. Add butter to Dutch oven and, once melted, add rice. Cook until toasted, but not burned. 1-2 minutes.
5. Reduce heat to medium and add white wine and cook, stirring frequently, until liquid is absorbed.
6. When you’ve reached the point that you can leave a track through the middle of the rice with your wooden spoon, add a 3/4-1 cup of vegetable broth.
7. Continue with 1/2 of remaining liquid, stirring until broth is mostly absorbed, then add broccoli florets with remaining liquid.
8. Taste risotto to test doneness; rice should be tender, but still have some bite to it.
9. When you add the final 1/2 cup of liquid, return veggies to the rice. Once mostly absorbed, remove pan from heat and season with herbes de Provence and extra salt and pepper, if necessary.
10. Stir parmesan and fontina cheeses into the risotto, transfer to serving plate(s) and top with more cheese and parsley.