Cheesy Chicken Risotto with Broccoli
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
35 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
Description
This risotto recipe starts by roasting broccoli florets with olive oil, salt, and pepper until slightly browned, adding a caramelized flavor dimension. Simultaneously, chicken breast pieces are sautéed lightly seasoned until cooked through. Arborio rice is then cooked gradually by adding warm chicken stock, which releases starch to create a creamy consistency without stirring excessively.
Minced onion, garlic, and fresh thyme infuse the rice with savory aromatics. Once near completion, roasted broccoli and cooked chicken are folded back in along with shredded sharp cheddar cheese to melt through the mixture, providing richness and a mild sharpness. The risotto is silky with tender grains, accented by soft roasted vegetable pieces and juicy chicken.
This filling dish serves well as a main course, balancing protein, vegetables, and grains. It pairs nicely with simple side salads or steamed greens if desired.
Premise ingredients like rotisserie chicken can be substituted for convenience; using warm water instead of broth is acceptable to allow the natural rice flavor. Leftovers keep up to 5 days refrigerated and reheat well with additional broth or water to restore creaminess.
Ingredients
- 2 broccoli chopped into small florets, about 4 cups
- 3 Tbsp. olive oil divided
- kosher salt to taste
- black pepper to taste
- 2 chicken breast boneless, skinless, cut into small 1-inch pieces
- 4 Tbsp. butter divided
- 1 small white onion minced, or minced shallot
- 5 cloves garlic minced
- 1 tsp. thyme fresh
- 1 1/2 cups arborio rice
- 6 cups chicken stock unsalted, or water
- 1 cup cheddar cheese shredded sharp
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.
Notes
- Using warm water instead of concentrated chicken broth can highlight the rice’s natural flavor; either works well.
- Prepare all ingredients in advance because risotto requires continuous attention once started.
- Leftovers can be refrigerated for up to five days. When reheating, add some broth or water to maintain creaminess.
- Use rotisserie chicken cubes as a convenient shortcut if desired, adding them back in at the end.
- Omit chicken for a vegetarian version of this risotto.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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