Chicken and Broccoli Risotto

Recipe tags

• Family Favourite
• One Pot
• Dinner
• Italian

Ingredients

• 400 g Chicken Breast
• 1 item Onion
• 0.5 head Broccoli
• 300 g Risotto Rice
• 2 tsp Chopped Garlic
• 2 item Chicken Stock Cube
• 75 g Grated Parmesan
• 1 item Lemon
• 1 handful Fresh Parsley
• 2 tbsp Olive Oil
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Chop the chicken breast into small pieces. Chop the broccoli into small bitesize florets, and finely chop the onion.
2. Heat the oil in a large frying pan and add the chicken, garlic, and a pinch of salt and pepper. Fry the chicken until golden for about 8 minutes.
3. Add the onion and fry for another 5 minutes until soft. Boil the kettle and make up 1.2 litres of stock with the stock cubes.
4. Add the rice and stir into the pan for 1 minute, toasting the rice.
5. Add small amounts of chicken stock over the next 20 minutes, keeping it simmering. Add more water to loosen if required. Meanwhile, boil the broccoli according to your liking and drain, and roughly chop the parsley.
6. Once all stock has been used, add in the broccoli, zest from the lemon, half the parmesan, and salt and pepper to season. Mix well and turn off the heat after 1 minute. Serve sprinkled with the remaining parmesan and chopped parsley.

Notes

• A creamy, comforting chicken and broccoli risotto that feels like a treat but is made with simple everyday ingredients and perfect for an easy midweek dinner.

Swaps and substitutes

• You can use other green vegetables you have available if you don't have broccoli, such as peas, green beans, mange touts or leeks.
• If you have leftover chicken you can use this instead and add at the end with the broccoli. Make sure fully warmed through.
• You can use white wine in this recipe for an extra kick, just reduce the stock by 125ml and add the equivalent amount of wine before the stock.