- 2 3/4 cups vegetable stock
- 2 tablespoons plus 3 teaspoons neutral-flavored oil, divided
- 1 cup arborio rice
- Salt and pepper, to taste
- 2 tablespoons diced onions
- 1/4 pound broccoli, cut into 1/2-inch pieces
- 2 teaspoons white wine
- 2 tablespoons heavy cream
- 1/4 cup shredded cheddar cheese
- Spray oil
In a pot, bring vegetable stock to a simmer; keep warm.
Heat a large saucepan over medium-high heat. Add 3 teaspoons oil and rice to the hot pan; toast for 3 minutes, stirring occasionally. Add 2 1/2 cups hot stock, salt and pepper. Bring to a rapid boil and then reduce to a simmer. Cover and cook for exactly 18 minutes. Turn off the heat and spread rice on a baking sheet lined with parchment paper. Let cool slightly while preparing remaining ingredients.
Preheat oven to 425° F.
Heat remaining oil in a large saucepan over medium-high heat. Add onions and cook until soft, about 2 minutes. Stir in broccoli and cook 1 minute more. Deglaze the pan with wine and let reduce for 1 minute. Stir in remaining 1/4 cup vegetable stock and heavy cream; bring to a simmer. Gently fold in cooled risotto and cook for 1 minute. Remove from the heat, stir in cheese and allow to cool slightly.
Divide risotto into 4 balls and gently flatten using parchment paper. Lightly spray each cake with oil and roast on a parchment-lined baking sheet until just browned, 7 to 10 minutes.