Chicken and Broccoli Risotto

5 from 1 vote

Chicken and Broccoli Risotto

By: Deborah

This creamy chicken and broccoli risotto is a comforting meal made with tender chicken, fresh broccoli, and parmesan cheese. Perfect for any night of the week!

PREP: 10

COOK: 40

TOTAL: 50

Course: Main

Cuisine: Italian

Servings: 4 people

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Equipment

Ingredients

2 large (1.1 lb) chicken breasts - weighing approx. 500g in total (see Notes), poached in chicken stock – see step 1
salt and freshly ground black pepper
2 chicken stock cubes or pots
1.2 litres (5 cups) cold water
240 g (8.5 oz) broccoli cut into small florets (see Notes)
2 tsp olive oil
1 large onion finely chopped
a pinch of salt
2 cloves garlic crushed
300 g (1 ½ cups) risotto rice
90 ml (½ cup) white wine
30 g (1.1 oz) butter
40 g (1.4 oz) freshly grated parmesan cheese plus extra to garnish

Instructions

For the chicken and broccoli:

Poach the chicken in stock - season both sides of the chicken breasts with salt and freshly ground pepper, then put them in a medium saucepan on a high heat along with the chicken stock cubes or pots and 1.2 litres of cold water. When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking). Remove the chicken and set it aside to cool on a plate before shredding. Leave the stock in the pan on a low heat to keep hot.
While the chicken is poaching, plunge the broccoli into a saucepan of boiling salted water. Bring it back to the boil and simmer for 2 minutes, then drain in a colander and refresh under cold running water. Shake well to remove the surplus water and set aside to drain completely, for adding to the risotto with the shredded chicken at step 2 below.

To make the risotto:

In a large saucepan or casserole pan, heat the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, stir and cook for 2 minutes, then add the rice. Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high. You must keep the rice moving. After 2 or 3 minutes it will start to look translucent and may crackle a bit, that’s ok. Add the wine and keep stirring as it hits the pan. It will sizzle while the alcohol evaporates.
Once the wine has cooked into the rice (around 10 to 15 seconds), add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next. This will take about 15 minutes. After 10 minutes, add the shredded chicken and broccoli. Keep on adding the stock until the rice is soft but with a slight bite.
Remove from the heat and add the butter and parmesan, stir gently and check the seasoning, adding more, to taste, if needed.
Garnish with grated parmesan, then serve as soon as possible while it retains its moist texture, and enjoy with some garlic baguette, crusty bread…or how about trying some homemade bread…and a glass of white wine!

Notes

- If you’re not a fan of broccoli, try other vegetables, eg: courgette, asparagus or peas.

- Skinless boneless chicken thighs will work well too, or a mixture of both.

- Gluten-free option - ensure the stock is gluten-free.

- Dairy-free option - use a plant-based butter and a dairy-free parmesan alternative.

- Alternative proteins - substitute the chicken for prawns, salmon or crispy pancetta for different flavours.

- This chicken and broccoli recipe is easily halved if you’re cooking for less people.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS basic risotto recipe, chicken and broccoli risotto recipe, chicken risotto recipe, Jamie Oliver, The Naked Chef

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