I came across this recipe a few years ago.  The original had lemon and thyme in it, both sounded awful in risotto so I changed it adding garlic and white wine.  Not too bad!

Yield:  4-8 servings (depending on size)

3 cans (14 1/2 oz each) chicken broth

1 small onion, chopped

1 clove garlic, minced (you can substitute refrigerated minced garlic – I never have fresh garlic on hand)

1 Tablespoon olive oil

1 1/2 cups uncooked arborio rice

1/2 cup dry white wine

3 cups fresh broccoli – chopped (chop as finely as you can, large pieces won’t give you the flavor that you want)

1/3 cup grated Parmesan cheese

Heat the chicken broth and keep warm.  In a large skillet, saute the onion and garlic in olive oil until onion is tender.  Add rice and stir for 2-3 minutes.  Reduce heat and stir in wine.  Cook and stir until all of the liquid is absorbed.  Carefully stir in 1 cup warm broth; cook and stir until all of the liquid is again absorbed.  Stir in broccoli.  Add remaining broth, 1/2 cup at time, stirring constantly.  Allow liquid to absorb before adding more each time.  Cook until risotto is creamy and rice is almost tender.  (cooking time is about 20 minutes)  Remove from heat, stir in parmesan cheese and serve immediately.

This is a great substitute for potatoes.