• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Chicken and Broccoli Risotto

Published: Apr 2, 2021 · Modified: Apr 15, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken and Broccoli Risotto, Chicken and Broccoli Risotto
Jump to Recipe Print Recipe

This chicken and broccoli risotto is my own creation.   The base for the risotto is inspired by Jamie Oliver's basic risotto recipe from his The Naked Chef recipe book...with a few tweaks, having made it quite a few times over the years.

Poaching the seasoned chicken in the stock adds extra chicken flavour to the risotto and gives you lovely juicy and tender chicken.

Enjoy this chicken and broccoli risotto with some homemade bread on the side...the link to our recipes is below.

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Tips

  • If you’re not a fan of broccoli, try other vegetables, eg: courgette, asparagus or peas.
  • Skinless boneless chicken thighs will work well too, or a mixture of both.
  • This recipe is easily halved if you’re cooking for less people.

Other Recipes

You might also like to try:

  • breads
  • rice dishes
  • chicken and turkey dishes

Latest Recipes

  • Chicken and Broccoli Risotto, Chicken and Broccoli Risotto
    Beef Rendang
  • Chicken and Broccoli Risotto, Chicken and Broccoli Risotto
    Chilli Cornbread Pie
  • Chicken and Broccoli Risotto, Chicken and Broccoli Risotto
    Chicken Mulligatawny
  • Chicken and Broccoli Risotto, Chicken and Broccoli Risotto
    Tuscan Style Ribollita

Ingredients

  • 600g (2 large ones) chicken breasts (see Tips), poached in chicken stock - see step 1
  • salt and freshly ground black pepper
  • 1300ml chicken stock
  • 2 tsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • pinch of salt
  • 300g risotto rice
  • 90ml white wine
  • 240g broccoli, cut into small florets (see Tips)
  • 40g butter
  • 60g freshly grated parmesan cheese, plus extra to serve
  • crusty bread…or homemade bread, to serve (optional)

Instructions

For the chicken and broccoli:
  1. To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put them in a large saucepan on a high heat along with the chicken stock cubes or pots you’re going to use for making the stock, and pour in 1300ml of cold water.   When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking).   Remove the chicken and set it aside to cool on a plate before shredding.   Leave the stock in the pan on a low heat to keep hot.
  2. While the chicken is poaching, plunge the broccoli into a saucepan of boiling salted water. Bring it back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water.   Shake well to remove the surplus water and set aside to drain completely, for adding to the risotto with the shredded chicken at step 2 below.
To make the risotto:
  1. In another large saucepan or casserole pan, heat the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, and after another 2 minutes, add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, and that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
  2. Once the wine seems to have cooked into the rice, add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes.   After 10 minutes, add the shredded chicken and broccoli.   Keep on adding the stock until the rice is soft but with a slight bite.
  3. Remove from the heat and add the butter and parmesan, stir gently and check the seasoning. Check the seasoning, and add salt and freshly ground black pepper, to taste.
  4. Serve as soon as possible while it retains its moist texture, and enjoy with some crusty bread…or how about trying some homemade bread…and a glass of white wine!

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Chicken and Broccoli Risotto, Chicken and Broccoli Risotto

Chicken and Broccoli Risotto

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Course Main, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 600g (2 large ones) chicken breasts (see Notes) poached in chicken stock - step 1
  • salt and freshly ground black pepper
  • 1300ml chicken stock
  • 2 tsp olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • pinch of salt
  • 300g risotto rice
  • 90ml white wine
  • 240g broccoli cut into small florets (see Notes)
  • 40g butter
  • 60g freshly grated parmesan cheese plus extra to serve
  • crusty bread…or homemade bread to serve (optional)

Instructions
 

For the chicken and broccoli:

  • To poach the chicken in the stock, season both sides of the chicken breast with salt and pepper then put them in a large saucepan on a high heat along with the chicken stock cubes or pots you’re going to use for making the stock, and pour in 1300ml of cold water.   When the water begins to boil, lower the heat to a simmer and cook for 14 minutes (turning once, halfway through cooking).   Remove the chicken and set it aside to cool on a plate before shredding.   Leave the stock in the pan on a low heat to keep hot.
  • While the chicken is poaching, plunge the broccoli into a saucepan of boiling salted water. Bring it back to the boil and boil for 2 minutes, then drain in a colander and refresh under cold running water.   Shake well to remove the surplus water and set aside to drain completely, for adding to the risotto with the shredded chicken at step 2 below.

To make the risotto:

  • In another large saucepan or casserole pan, heat the olive oil on a medium to low heat, add the onion and a pinch of salt, cover with a lid and sweat for about 3 minutes. Add the garlic, and after another 2 minutes, add the rice.   Turn the heat up now and slowly stir continuously to fry the rice – you don’t want any colour at any point, so turn the heat down a bit if it seems too high.   You must keep the rice moving.   After 2 or 3 minutes it will start to look translucent and may crackle a bit, and that’s ok.    Add the wine and keep stirring as it hits the pan.   It will sizzle while the alcohol evaporates.
  • Once the wine seems to have cooked into the rice, add your first ladle of hot stock. Turn the heat down to a high(ish) simmer, and keep adding ladlefuls of stock, stirring and allowing each ladleful to be absorbed before adding the next.   This will take about 15 minutes.   After 10 minutes, add the shredded chicken and broccoli.   Keep on adding the stock until the rice is soft but with a slight bite.
  • Remove from the heat and add the butter and parmesan, stir gently and check the seasoning. Check the seasoning, and add salt and freshly ground black pepper, to taste.
  • Serve as soon as possible while it retains its moist texture, and enjoy with some crusty bread…or how about trying some homemade bread…and a glass of white wine!

Notes

  • If you’re not a fan of broccoli, try other vegetables, eg: courgette, asparagus or peas.
  • Skinless boneless chicken thighs will work well too, or a mixture of both.
  • This recipe is easily halved if you’re cooking for less people.
 
You might also like to try:
  • breads
  • rice dishes
  • chicken and turkey dishes

 

Keyword basic risotto, broccoli, chicken, Jamie Oliver, risotto, The Naked Chef
« Cajun Turkey Steaks with Pineapple Salsa
Smoked Haddock Fishcakes with Warm Tartare Sauce »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy