Cheesy Chicken Risotto with Broccoli
User Reviews
4.7
156 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken Risotto with Broccoli
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This Chicken Risotto will be your new favorite all-in-one dinner. It's filled with velvety risotto, juicy chicken, sharp cheddar cheese and lots of roasted broccoli.
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Ingredients
- 2 heads broccoli, chopped into small florets (~4 cups)
- 3 Tbsp. olive oil, divided
- kosher salt and black pepper, to taste
- 2 boneless, skinless chicken breasts cut into small 1-inch pieces
- 4 Tbsp. butter, divided
- 1 small white onion, minced (or 1 shallot, minced)
- 5 cloves garlic, minced
- 1 tsp. fresh thyme
- 1 1/2 cups arborio
- 6 cups chicken stock or broth, unsalted (or water*)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
- Roast the broccoli: In a large bowl, toss the broccoli with 2 Tbsp. olive oil, a generous pinch of kosher salt and a few grinds of black pepper. Turn the broccoli over onto the prepared baking sheet and spread evenly. Bake for 12-15 minutes or until browned around the edges. Set aside.
- Warm the broth: Pour the broth into a medium sized saucepan over medium heat. Once it begins to simmer, turn the heat down to low and simply keep it warm. (The warm broth helps to release the rice's starch and make it nice and creamy!)
- Cook the chicken: Heat remaining olive oil over medium heat in a large Dutch oven or in a heavy bottomed straight sided skillet. Once hot, add the cubed chicken pieces. Stir frequently so the chicken pieces don't stick. Add a pinch of salt and pepper to taste. Cook until chicken is no longer pink, remove with a spoon onto a paper towel lined plate and set aside with the broccoli.
- Make the arborio: Add 2 Tbsp. butter to the same pan, and allow to melt. Add in the onions and sweat onions for ~5 minutes or until onions soften and become fragrant. Add in the garlic, thyme and more salt and pepper to taste. Stir. Add in the arborio rice and stir until the grains look translucent, ~2 minutes.
- Add the broth slowly and in increments. Ladle about 1/3 cup of warm broth in at a time and stir frequently. Once the liquid has been mostly absorbed, continue to ladle in more warm broth and regularly stir. This gradual process is key to creamy, perfectly cooked risotto (see video for guidance).
- After about 20-25 minutes, taste the risotto. It should be al dente with still a little bite to it. If it's not quite there yet, keeping adding broth and stirring. You may or may not use up all of the broth. You'll know the risotto is done when it's not too soupy, not too thick...but when it's creamy and not overly thick. If you run your spatula through the risotto, the risotto should flow slowly back to fill in the space. And of course, taste it! There should be a pleasant chew, on the soft side of al dente.
- Lastly, add in the shredded cheese, cubed chicken and roasted broccoli. Stir to combine and serve warm.
Equipments used:
Notes
- Sometimes concentrated chicken broth or chicken stock can mask the wonderful flavor arborio rice already has so using warm water is also fine.
- Prep all of the ingredients before you start cooking because once you start the arborio you can't really walk away. Have the cheese grated, onion chopped, garlic minced, etc.
- Store leftovers in the fridge for up to 5 days.
- To reheat, add in a little broth or water to make creamy again.
- Make with a rotisserie chicken for convenience, just cut into bite sized pieces and stir in at the end :)
- Omit the chicken for a meatless meal.
Nutrition Information
Show Details
Serving
1serving
Calories
642kcal
(32%)
Carbohydrates
64g
(21%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
686mg
(29%)
Potassium
1258mg
(36%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
1767IU
(35%)
Vitamin C
185mg
(206%)
Calcium
254mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 642kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 686mg | 29% |
| Potassium | 1258mg | 27% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 1767IU | 35% |
| Vitamin C | 185mg | 206% |
| Calcium | 254mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
156 reviews
Excellent
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