-
preheat the oven to 450 degrees f.
-
heat 1 tablespoon butter in a dutch oven or ovenproof pot over high heat.
-
add the broccoli and stir-fry until just tender, 3 to 4 minutes.
-
transfer to a plate using a slotted spoon.
-
add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes.
-
add the rice and garlic and cook, stirring, 1 more minute.
-
add the wine to the pot and cook until evaporated, about 2 minutes.
-
add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil.
-
transfer the pot to the oven and bake until the rice is tender, about 15 minutes.
-
remove the pot from the oven. (don't worry if the risotto seems wet; it will thicken when you add the cheese.)
-
vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes.
-
stir in the broccoli and divide among bowls.