Melt the butter. Sauté the onions, add the rice and broccoli and sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Stir in the Parmesan and butter, season.
Heat the oil, brown the meat in batches for approx. 2 mins., season with salt and arrange on top of the broccoli risotto. Scatter over the pine nuts.