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Hearty Chicken, Broccoli, and Cheddar Cheese Risotto

Dive into the creaminess of this Hearty Chicken, Broccoli, and Cheddar Risotto featuring succulent chicken pieces, wholesome broccoli, and melt-in-the-mouth cheddar. This dish offers a perfect blend of comfort and flair, without the need for any gourmet cooking skills.
3
1 hr 15 min
TOTAL TIME
845
CALORIES
$3.52
PER SERVING
Hearty Chicken, Broccoli, and Cheddar Cheese Risotto
Ingredients
10 INGREDIENTS
4 SERVINGS
Broccoli
1 head broccoli
cut into florets
Salt
1 tsp salt
divided
Arborio Rice
1 1/4 cups arborio rice
White Wine
3/4 cup white wine
Unsalted Butter
1/2 cup unsalted butter
Chicken Broth
3 cups chicken broth
Chicken Tenders
1 lb chicken tenders
cut into 1 inch pieces
Shredded Extra Sharp Cheddar Cheese
1 1/4 cups shredded extra sharp cheddar cheese
Black Pepper
1/2 tsp black pepper
divided
Olive Oil
2 tbsp olive oil
Directions
11 STEPS
15 min
PREP TIME
1 hr
COOK TIME
1 hr 15 min
TOTAL TIME
1
Preheat your oven to 350 degrees F.
2
Arrange broccoli florets on a baking sheet and drizzle with 1 tablespoon of olive oil and sprinkle 1/2 teaspoon salt. Toss to coat before baking for 15 minutes.
3
While broccoli is cooking, warm up the chicken broth in a small pot over low heat.
4
In a large skillet with deep sides, heat remaining olive oil over medium-high heat. Add the chicken tenders and cook until golden and cooked through, about 5 minutes. Remove chicken pieces and set them aside.
5
After removing the broccoli from the oven, set it aside.
6
In the same skillet, melt the butter. Add the Arborio rice, stir and let toast for a minute.
7
Pour in the white wine, stir and allow the rice to absorb it.
8
Add warmed chicken broth to the skillet, one ladle at a time, continually stirring until each ladle of broth gets absorbed by the rice before adding the next. Repeat this process until all stock is used up and the rice is tender, which takes about 20 minutes.
9
Once the rice is cooked, remove from heat and stir in the shredded cheddar cheese, cooked chicken, and baked broccoli.
10
Stir everything together nicely, ensuring everything is warmed through. Season the dish with remaining salt and black pepper.
11
Serve your risotto in warm bowls immediately to best enjoy its creamy texture and full flavors.
Health Info
Macros
56g
CARBS
43g
FAT
45g
PROTEIN
Contains these allergens
MILK
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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?