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Cheesy Broccoli and Chicken Risotto

Experience a gourmet Italian meal at home with this cheesy broccoli and chicken risotto. Perfectly cooked Arborio rice bathed in rich, homemade chicken broth and laced with tender chicken breast, crunchy broccoli, and a generous helping of sharp cheddar cheese. Serve it up for a family dinner, it's ...
2
1 hr
TOTAL TIME
846
CALORIES
$2.14
PER SERVING
Cheesy Broccoli and Chicken Risotto
Directions
8 STEPS
15 min
PREP TIME
45 min
COOK TIME
1 hr
TOTAL TIME
1
Preheat the oven to 350 degrees F. Arrange the broccoli florets on a baking tray, drizzle with olive oil and sprinkle with 1/2 teaspoon of salt. Roast in the oven for 15 minutes until tender and lightly charred
2
In a medium pot, warm the chicken broth over low heat.
3
Heat the olive oil in a large, deep skillet over medium-high heat. Cook the chicken pieces thoroughly until they become golden. Once cooked, remove them and set aside on a plate.
4
In the same skillet, melt the butter then stir in the Arborio rice, ensure the rice gets evenly coated with the butter.
5
Now begins the process of slow cooking the risotto. Add the warm chicken broth to the rice gradually, one ladle at a time, stirring continuously. Ensure each ladle of broth is entirely absorbed by the rice before adding the next. This process will normally require about 20 minutes.
6
After the rice is cooked and has a creamy consistency, reduce the heat to low and stir in the cheddar cheese until it fully melts into the risotto.
7
Stir in the cooked chicken and roasted broccoli to the risotto and season with remaining salt and black pepper. Let everything mix together and heat through.
8
Serve your risotto warm in bowls. This cheesy, rich risotto is a delight on its own, or can be a hearty side dish.
Health Info
Macros
55g
CARBS
48g
FAT
44g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?