1 qt veggie broth
1 T olive oil
1.5 C arborio rice
12 oz beer (1.5 cups)
3 C chopped broccoli
1 T Dijon mustard
4 C loosely packed grated sharp cheddar
2 C chopped tomatoes or halved cherry tomatoes
sprinkling of black pepper
In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
Meanwhile, in a large, heavy saucepan on medium-high eat, warm the olive oil. add the rice and stir until well-coated with oil. dd the beer and stir until the rice has absorbed the liquid, a couple of minutes. Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
While the risotto is cooking, steam teh broccoli until bright green and just tender. Set aside.
When the last of hte broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stir until the cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.
from: Just Jenn
2 12-oz bottles rootbeer
1/2 C sweetened condensed milk
1 C half & half or whole milk
Open the rootbeers and let them sit out to get a bit flat. Then dump them and the other two ingredients in a bowl and mix well.
Freeze according to the instructions on your ice cream freezer.