Chicken and Broccoli Risotto

Ingredients list for Chicken and Broccoli Risotto

• 150 grams Boneless chicken cut into pieces
• 1 medium Broccoli separated into florets and blanched
• 1½ cups Arborio rice
• 3 teaspoons Olive oil
• 1 tablespoon Garlic chopped
• 1 medium Onion finely chopped
• ½ cup White wine
• to taste Salt
• 5 cups Chicken stock
• to taste Crushed black peppercorns
• 1½ teaspoons Mascarpone cheese
• 1 tablespoon Butter
• 2 teaspoons Parmesan cheese powder

Method

1. Heat 1½ teaspoons olive oil in a deep non-stick pan. Add garlic and onion and sauté on medium heat till onion turns translucent.
2. Add Arborio rice, mix and sauté on low heat for 2 minutes.
3. Add white wine and mix well. Add salt, mix well and cook for 2-3 minutes.
4. Add half the chicken stock, stir to mix and simmer for a few minutes.
5. Heat remaining oil in a non-stick pan. Add chicken pieces, salt and crushed peppercorns. Mix and sauté till chicken is ¾th done. Switch off heat and transfer in a bowl.
6. Add remaining stock to the rice along with salt and crushed peppercorns, mix well and cook till almost done.
7. Add chicken pieces, broccoli florets and mix well. Add mascarpone cheese, butter and parmesan cheese powder and mix well.
8. Sprinkle crushed peppercorns on top and serve hot.

Nutrition Info