Chicken Broccoli Risotto

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  • Broccoli: Fresh broccoli, cut into small florets get roasted in the oven and then stirred into the risotto at the end. I love adding in roasted broccoli compared to steamed because it’s both crisp and tender and they’re just little irresistible bites of heaven.
  • Additional veggies: carrots, mushrooms, etc. Add extra cooking time if needed.
  • Arborio rice: It’s crucial to use arborio and not a long-grain rice such as basmati or jasmine. These varieties do not contain enough starch to achieve the creaminess we all adore about risotto. You can find arborio in most grocery stores in the grain section.
  • Broth: might need more than one container.
  • Chicken: Boneless chicken breasts work great but in a pinch you can use a rotisserie chicken!
  • Sharp cheddar cheese: Buy a block and grate the cheese fresh for the best flavor.
  • Other ingredients needed: white onion, broth, olive oil, salt, pepper and garlic.


Directions:


  1. Roast the broccoli for 12-15 minutes at 425°F
  2. Warm the broth in a saucepan over medium heat and keep warm.
  3. Cook the chicken until is no longer pink, place chicken on a paper towel lined plate and set aside.
  4. Sweat onions for ~5 minutes Add in the garlic, thyme and more salt and pepper to taste. Then add in the arborio.
  5. Add the broth slowly and in increments. Ladle about 1/3 cup of warm broth in at a time and never stop stirring. Once the liquid has been mostly absorbed, continue to ladle in more warm broth and regularly stir. After ~20-25 minutes, risotto should should be al dente with still a little bite to it. There should be a pleasant chew, on the soft side of al dente.
  6. Lastly, add in the shredded cheese, cubed chicken and roasted broccoli. Stir to combine.



Source: https://krollskorner.com/recipes/main-dishes/chicken-risotto/#anchor-6