Chicken, Broccoli, and Cheddar Risotto

Preheat the oven to 350 degrees F (180 degrees C).

Transfer the Broccoli (1 head) to a baking dish and give them a generous drizzle of Olive Oil (as needed) and a sprinkle of Salt (to taste).

Toss it all together to coat the broccoli, then get the dish into the oven for 15 minutes.

While it cooks, start on the risotto. Heat a dash of olive oil in a large skillet with deep sides over medium high heat.

Heat the Chicken Broth (720 mL) in a small pot on low heat just to warm it up on the burner either next to or behind the skillet.

Get the Chicken Tenders (455 g) into the large skillet and let it get completely cooked through and slightly golden on the outside for about 5 minutes. Remove it to a plate with a slotted spoon.

The broccoli should also be done at this point, so take it out and set it aside. Then melt the Butter (120 mL) in the skillet and add the Arborio Rice (245 g). Let the rice gently toast and absorb for a minute, then add the Beer (180 mL). Let the rice completely absorb the beer.

Now the patience comes in. Ladle in about 3 scoops of the warm chicken broth and stir it in continuously with the rice until it is completely absorbed. Keep repeated this until the stock is all used up and the rice is tender. The whole process will take about 20 minutes. It is important to keep stirring the rice as it cooks.

Once it is done, turn off the heat and stir in the Shredded Extra Sharp Cheddar Cheese (115 g), chicken, and broccoli. Let it all meld together and warm through.

Season everything with an extra sprinkle of Salt (to taste) and Freshly Ground Black Pepper (to taste) and give it a final stir. Scoop it into pretty bowls and serve immediately. Enjoy!