How to make Chicken and Broccoli Risotto -
Chicken pieces and broccoli florets add colour and taste to this risotto.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Broccoli (ब्रोक्ली/ विलायती गोभी)
Cuisine : Italian
Course : Rice
For more recipes related to Chicken and Broccoli Risotto checkout Chicken Pulao, Chicken Fried Rice, Chicken Pulao, Chicken Biryani . You can also find more Rice recipes like Achaari Chana Pulao Jain Sichuan Fried Rice Lemon and Pumpkin Rice Guinness World Record Khichdi
Chicken and Broccoli Risotto Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Chicken and Broccoli Risotto Recipe
Boneless chicken cut into pieces 150 grams
Broccoli separated into florets and blanched 1 medium
Arborio rice 1½ cups
Olive oil 3 teaspoons
Garlic chopped 1 tablespoon
Onion finely chopped 1 medium
White wine ½ cup
Salt to taste
Chicken stock 5 cups
Crushed black peppercorns to taste
Mascarpone cheese 1½ teaspoons
Butter 1 tablespoon
Parmesan cheese powder 2 teaspoons
Method
Step 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.
Step 2
Add Arborio rice, mix and sauté on low heat for 2 minutes.
Step 3
Add white wine and mix well. Add salt, mix well and cook for 2-3 minutes.
Step 4
Add half the chicken stock, stir to mix and simmer for a few minutes.
Step 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.
Step 6
Add remaining stock to the rice along with salt and crushed peppercorns, mix well and cook till almost done.
Step 7
Add chicken pieces, broccoli florets and mix well. Add mascarpone cheese, butter and parmesan cheese powder and mix well.
Step 8
Sprinkle crushed peppercorns on top and serve hot.
Nutrition Info
Calories : 1793 Kcal
Carbohydrates : 268.4 gm
Protein : 95.1 gm
Fat : 37.6 gm
Other : Iron- 18mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
