INGREDIENTS
3 cups
Broccoli florets
1 tbsp
Flat leaf parsley
2 cloves
Garlic
1 1/2 cups
Onion
1/2 tsp
Thyme
4 1/2 cups
Chicken broth
1 1/2 cups
Rice, short grain
1
Black pepper, freshly ground
1
Kosher salt
2 tbsp
Olive oil
1 tbsp
Butter, unsalted
1/2 cup
Parmigiano-reggiano cheese, grated