Broccoli, Chicken, & Parmesan Cheese Risotto

I found my recipe for the Risotto I made at our Christmas party. I wrote it out but forgot to pop it in the mail to Amy. I hope it works for you.

Broccoli & Chicken, Parmesan Cheese Risotto

5 ½ Cups (44 fl.oz) Chicken Stock or Broth

2 Tablespoons olive oil

1 yellow onion, chopped

Sliced fresh mushrooms- as many as desired

4 Cups (12 oz) broccoli florets

1 ½ Cups (10 1/2 oz) Arborio Rice/ Risotto Rice

1 Cup (4oz) grated parmesan cheese, plus additional cheese for serving.

Chicken tenders, cubedSalt and Pepper to taste

Pour the stock into a saucepan and bring to a boil. Add cubed chicken and cook until done. Adjust heat to keep broth hot but not boiling.

In a large heavy saucepan, over medium-low heat, warm the olive oil. Add the onion and sauté until translucent- about 5 minutes.

Add rice and stir until white spots appear in the center of the grains- about 1 minute.

Add chicken, broccoli, and mushrooms.

Add a ladle of stock at a time, ladle by ladle as needed. Cover, simmer….stir, add stock…cover, simmer, ECT. Continue until broccoli and rice are tender.Remove from heat, stir in parmesan cheese.

It’s that easy.