Sauté 2 tablespoons olive oil, broccoli, and mushrooms over medium heat for about 5-6 minutes. Set aside. In a large saucepan sauté the remaining olive oil, garlic, and shallot over medium heat until fragrant. Add the Arborio rice and coat with oil. Begin adding the chicken broth ½ a cup at a time, letting the liquid absorb each time. Stir almost constantly. After you have added 5 cups of chicken broth taste the risotto and if it is still too al dente continue to add the chicken broth. Once the risotto is cooked, season with salt and pepper and remove from heat. In a small sauce pan melt 2 tablespoons of butter. To the melted butter add the flour and whisk until smooth. Add the milk and whisk until smooth again. Allow the mixture to thicken and add the cheese. Whisk until smooth. Remove from heat. Add the broccoli and mushrooms and cheese sauce to the risotto. Mix well. Serve immediately.

Source: A Live Love Pasta Original