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RECIPE
10 INGREDIENTS10 STEPS1HR

Chicken, Broccoli, and Cheddar Risotto

4.8
4 Ratings

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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.
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This chicken, broccoli and cheddar risotto is so loaded with flavor and texture! It seems fancy but it so comforting and easy to make.
1HR
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 head
cut into bite sized florets
to taste
for drizzling
to taste
as needed for seasoning
3 cups
Chicken Broth
1 lb
to taste
Freshly Ground Black Pepper
as needed for seasoning
1/2 cup
1 1/4 cups
3/4 cup
Beer
1 cup
Shredded Extra Sharp Cheddar Cheese

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Nutrition Per Serving

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CALORIES
748
FAT
35.9 g
PROTEIN
42.3 g
CARBS
65.2 g

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 (to taste) 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 (3 cup) 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 (1 pound) 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 (1/2 cup) in the skillet and add the Arborio Rice (1 1/4 cup). Let the rice gently toast and absorb for a minute, then add the Beer (3/4 cup). 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 (1 cup), 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!

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Nutrition Per Serving
Calories
748
% Daily Value*
Fat
35.9 g
46%
Saturated Fat
21.5 g
108%
Trans Fat
0.0 g
--
Cholesterol
153.9 mg
51%
Carbohydrates
65.2 g
24%
Fiber
6.8 g
24%
Sugars
4.4 g
--
Protein
42.3 g
85%
Sodium
1328.7 mg
58%
Vitamin D
--
--
Calcium
316.6 mg
24%
Iron
2.4 mg
13%
Potassium
715.4 mg
15%
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