Broccoli or Cauliflower “Risotto”

In a large saucepan, heat olive oil until very hot, then add garlic and stir constantly until golden, about 1 minute. Add chopped broccoli or cauliflower and stir together. Add 1 cup chicken stock, reduce heat to simmer, cover pan and let cook until broccoli or cauliflower is completely tender and falling apart, about 20 minutes.

While vegetables are cooking, in another saucepan, melt 2 tablespoons butter over medium heat and add shallots and garlic. Sauté until soft, about 5 minutes. Stir in rice and cook 5 minutes more. Deglaze pan with wine, then add chicken stock, one cup at a time, cooking and stirring until rice absorbs all the stock before adding more. When rice is completely cooked, stir in cooked broccoli or cauliflower, Parmesan and parsley. Taste for seasoning and serve immediately.