broccoli, mushroom, cheese risotto

2-3 cups of broccoli

1 cup cooked brown rice

4 oz Colby Jack

½ cup milk

16 oz vegetable stock

1 T. garlic minced

Salt, pepper to taste

1-2 T vegetable oil or margarine

Preparation: 

Preheat oven to 350 degrees.

Heat the oil in skillet over medium heat. Add broccoli, garlic, and season. Sprinkle cheese and add milk. Reduce heat and cover for 10 minutes.  Add rice. Stir. Add vegetable stock. 

Stir. Cover and place in heated oven for 20-30 minutes or until liquid is reduced. You may stir after 20 minutes.

Remove from heat and stand for 10 minutes before serving. This can be paired with veggie loaf or as a stand-a-lone casserole.