How to Make Chicken and Broccoli Risotto

by Leonidas Frescos

An easy and nutritious meal.

Supplies

  • 500g chicken thigh chopped
  • 2 cups Arborio Rice
  • 1 head broccoli
  • 1 red onion
  • 1 cup white wine
  • 4 cups chicken stock
  • 1/2 cup parmesan
  • 2 tblsp olive oil
  • 2 frying pans
  • Measuring cups
  • Chopping knife
  • Chopping board
  • Saucepan
  • Measuring jug
  • Instructions

    Step 1

    Chop onion into dice

    Step 2

    Add a tablespoon of oil to the frying pan and heat.

    Step 3

    Add onion to the frying pan and cook until translucent.

    Step 4

    Cut chicken thigh into chunks.

    Step 5

    Heat 1 tablespoon of oil in small frying pan and brown the chicken.

    Step 6

    Poor the chicken stock into a saucepan and bring to the boil, turn down the heat and simmer with the lid on.

    Step 7

    Add the rice to the cooked onion and stir until coated in oil and it looks translucent.

    Step 8

    Cook, stirring for 2 minutes.

    Step 9

    Add wine to the rice. Stir until absorbed.

    Step 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.

    Step 11

    Add browned chicken to the rice mixture and stir.

    Step 12

    Add remaining chicken stock. Stir. Simmer, covered with a lid until rice is tender but not soggy.

    Step 13

    Chop broccoli into florets.

    Step 14

    Add broccoli to rice and chicken mixture. Stir, cover with a lid, cook for a further 5 minutes.

    Step 15

    Add Parmesan cheese. Stir until meted through.

    Step 16

    Season to taste. Serve

    Step 17

    Enjoy.