After making salmon and thyme risotto last week, I decided to make another kind of risotto today for lunch: white wine, chicken and broccoli risotto, with loads of parmesan of course! I hadn't made a risotto in years, literally, so I don't know why suddenly I crave for it... I used to make chicken risotto every week when I was a nanny. It is a great way to make the little ones eat veggies: any sort of finely chopped vegetable is good and can be hidden easily :-)
Anyway, today I made it more "grown-up", splashing some white wine in the cooking of the rice and adding extra parmesan for more taste.
300gr risotto rice
1 large onion
2 chicken breasts
1 litre chicken / vegetable stock
Sweetcorn: optional (it adds great texture and colour)
Cook the chicken breasts in the oven until just done. Boil or steam the brocoli. Leave aside.
Cook the diced onion in olive oil until translucent (5-8 min) in a large pan. Then add the risotto rice and stir, to cover the rice in oil and onion. Splash a cup of white wine in the pan, and stir well. The wine will be absorbed by the rice, and evaporate as well. Add the chicken or vegetable stock little by little and stir well, to avoid the rice to stick to the bottom of the pan. Once the rice has absorbed the stock, add more, stir etc until the rice is completed cooked. This normally takes 30min on low-medium heat.
Then cut the chicken and broccoli, and add it in the risotto, gently stir. Sprinkle some parmesan on top, and have a taste of Italy. Buon Apetito!