Chicken and Broccoli Risotto
Chicken poached in the stock adds extra flavour to the risotto and makes it juicy and tender.
Ingredients
- 600g (2 large ones) chicken breasts (see Notes) poached in chicken stock - step 1
- salt and freshly ground black pepper
- 1300ml chicken stock (made using 3 stock cubes or pots)
- 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 breasts 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 simmer 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 (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 - 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.