Chicken and Broccoli Risotto
found in Mains - Meat Dishes
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Prep: 20 minutes
Cook: 30 minutes
Difficulty:
Challenging
Chicken and Broccoli Risotto
Ingredients
- 1 onion, finely chopped
- 375g broccoli, cut into florets, stalk finely chopped
- 300g chicken thigh, cut into 2cm strips
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 125ml white wine
- 300g arborio rice
- 1l chicken stock, half strength
- 75g parmesan, finely grated
- 1⁄2 lemon, zested and juiced
- 10g parsley
Directions
1
Heat the oil in a large lidded pan over a medium heat. Fry the chicken for 8-10 minutes until golden and cooked through. Transfer to a plate.
2
Add the onion and broccoli stalk to the pan. Season and cook for 1 min then pour in the wine. Increase the heat to high and bubble for 1 min, scraping the bottom of the pan with the spoon.
3
Reduce the heat to medium and stir in the rice to coat. Add a ladleful of stock, stirring well until absorbed. Repeat to use up all of the stock; about 15-20 mins. The rice should be creamy and tender but still with a little bite.
4
Meanwhile, cook the Broccoli florets in a pan of boiling water for 5 mins. Drain, rinse under cold water and transfer half to a bowl. Mash the rest with a fork.
5
Stir in the chicken, mashed broccoli and florets, most of the cheese and the lemon zest and juice into the rice. Remove from the heat, cover for 2-3 mins for the cheese to melt. Spoon into bowls and scatter with the parsley and remaining cheese.
