- 1
-
Chop onion into dice
- 2
-
Add a tablespoon of oil to the frying pan and heat.
- 3
-
Add onion to the frying pan and cook until translucent.
- 4
-
Cut chicken thigh into chunks.
- 5
-
Heat 1 tablespoon of oil in small frying pan and brown the chicken.
- 6
-
Poor the chicken stock into a saucepan and bring to the boil, turn down the heat and simmer with the lid on.
- 7
-
Add the rice to the cooked onion and stir until coated in oil and it looks translucent.
- 8
-
Cook, stirring for 2 minutes.
- 9
-
Add wine to the rice. Stir until absorbed.
- 10
-
When absorbed add a ladle spoon of stock and stir until absorbed. Repeat twice. The rice will look creamy as the starches are released.
- 11
-
Add browned chicken to the rice mixture and stir.
- 12
-
Add remaining chicken stock. Stir. Simmer, covered with a lid until rice is tender but not soggy.
- 13
-
Chop broccoli into florets.
- 14
-
Add broccoli to rice and chicken mixture. Stir, cover with a lid, cook for a further 5 minutes.
- 15
-
Add Parmesan cheese. Stir until meted through.
- 16
-
Season to taste. Serve
- 17
-
Enjoy.