Name: Hearty Chicken, Broccoli, and Cheddar Cheese Risotto
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 1 medium head Broccoli, cut into florets; 1 teaspoon Salt, divided; 1 1/4 cups Arborio Rice; 3/4 cup White Wine; 1/2 cup unsalted Butter; 1/2 teaspoon Freshly Ground Black Pepper, divided; 2 tablespoons Olive Oil; 3 cups Chicken Broth; 1 pound Chicken Tenders, cut into 1 inch pieces; 1 1/4 cups Shredded Extra Sharp Cheddar Cheese

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

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?

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.

Milk

Fresh Vegetables

gram

broccoli

Seasonings

salt

Grains & Rice

arborio rice

Wine

milliliter

white wine

Butter & Margarine

unsalted butter

black pepper

Oils

olive oil

Stocks & Broths

chicken broth

Poultry

chicken tenderloin

Cheese

shredded sharp cheddar cheese

Insoluble Fiber

Dietary Fiber

Vitamin C

Vitamins

Vitamin E

Lycopene

Dietary Folate Equivalents

Sugar

Carbohydrates

Cholesterol

Water

Calories

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

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Flavorsome Tomato-Basil Risotto

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Cheese Lovers' Cauliflower Risotto with Crisp Bacon

Hearty Chicken, Broccoli, and Cheddar Cheese Risotto

Produce

Baking Goods

Pasta, Sauces, Grain

Beverages

Dairy

Meal

Meat & Seafood

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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.

While broccoli is cooking, warm up the chicken broth in a small pot over low heat.

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.

After removing the broccoli from the oven, set it aside.

In the same skillet, melt the butter. Add the Arborio rice, stir and let toast for a minute.

Pour in the white wine, stir and allow the rice to absorb it.

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.

Once the rice is cooked, remove from heat and stir in the shredded cheddar cheese, cooked chicken, and baked broccoli.

Stir everything together nicely, ensuring everything is warmed through. Season the dish with remaining salt and black pepper.

Serve your risotto in warm bowls immediately to best enjoy its creamy texture and full flavors.

Hearty Chicken, Broccoli, and Cheddar Cheese Risotto

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