• 2 C. arborio rice
• 4 cloves garlic, chopped
• 2 Tbs. olive oil
• 1 C. fresh corn kernels
• 1 C. small broccoli florets
• 1/2 tsp dried thyme
• 1/2 tsp white wine
• 1/4 C. grated parmesan cheese
• 1 1/2 qt. vegetable stock

Heat oil in saucepan and sauté garlic, corn, rice and thyme until all grains are coated with oil. Add white wine. Make sure fire is at a simmer, stirring with wooden spoon until liquid is absorbed. When wine has just about evaporated, stir in 8 oz of hot vegetable stock. Continue to cook, stirring constantly, adding more stock as rice absorbs the stock. After 15 minutes, add broccoli to pot and continue cooking, not too fast, not too slow. It takes approximately 30 minutes for rice to cook to "al dente", firm to the bite. Add one more ladle of stock so rice is not dry then season with ground pepper and grated parmesan.