1 quart vegetable or chicken broth
1 tablespoon olive oil
1 1/2 cups arborio rice
12 ounces beer
3 cups chopped, steamed broccoli
1 tablespoon Dijon mustard
4 cups loosely packed shredded sharp Cheddar cheese
2 cups chopped fresh tomatoes
Fresh ground pepper
1. Bring broth to a boil in a saucepan and keep at a low simmer.
2. Meanwhile, in a second large heavy saucepan, warm olive oil over medium high heat. Add rice and stir until well-coated, then pour in beer and stir until beer is mostly absorbed, about 2-3 minutes.
3. Add broth one cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup (usually 5 minutes between additions). When the last of the broth is absorbed the rice should be just about done.
4. Add mustard and cheese and stir until cheese is melted. Stir in broccoli and tomatoes, season with pepper and serve.