Rarebit Risotto

Rarebit Risotto
from Moosewood Simple Suppers

1 quart vegetable broth
1 tablespoon olive oil
1 1/2 cups arborio rice
12 ounces beer (1 bottle)
3 cups chopped broccoli
1 tablespoon Dijon mustard
4 cups loosely packed grated sharp Cheddar cheese (I used low fat)
2 cups chopped tomatoes or halved cherry tomatoes (I used cherry tomatoes)
black pepper to taste

1) In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.
2) Meanwhile, in a large, heavy saucepan on medium-high heat, warm the olive oil. Add the rice and stire until well coated with oil. Add the beer and stire until the rice has absorbed the liquid, a couple of minutes.
3) Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the broth before adding the next cup, usually about 5 minutes between additions.
4) While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
5) When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese to the risotto and stire until the cheese is melted.
6) Stir in the broccoli and tomatoes, season with black pepper, and serve hot. Serves four (I think this is seriously overestimating people's appetites).