Chicken, Broccoli, and Cheddar Risotto

10 INGREDIENTS • 10 STEPS • 1HR

Chicken, Broccoli, and Cheddar Risotto

Recipe

4.8

5 ratings

This chicken, broccoli and cheddar risotto is so loaded with flavor and texture! It seems fancy but it so comforting and easy to make.

This chicken, broccoli and cheddar risotto is so loaded with flavor and texture! It seems fancy but it so comforting and easy to make.

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

1HR

Total Time

$2.85

Cost Per Serving

Ingredients

Servings

4

us / metric

1 head

cut into bite sized florets

as needed

for drizzling

to taste

as needed for seasoning

720 mL

Chicken Broth

455 g

Chicken Tenders, diced

to taste

Freshly Ground Black Pepper

as needed for seasoning

120 mL

245 g

180 mL

Beer

115 g

Shredded Extra Sharp Cheddar Cheese

Nutrition Per Serving

VIEW ALL

Calories

698

Fat

35.4 g

Protein

38.2 g

Carbs

55.5 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

Cooking Instructions

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step 1

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

step 2

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).

step 2 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).

step 3

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

step 4

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

step 5

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.

step 6

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.

step 6 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.

step 7

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.

step 7 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.

step 8

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.

step 9

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.

step 9 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.

step 10

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!

step 10 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!

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