Chicken, Broccoli, and Cheddar Risotto

Chicken, Broccoli, and Cheddar Risotto


1 1/4 lb boneless, skinless, chicken thighs, cut into bite-sized pieces
Salt and pepper
1 small onion, finely chopped
1 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1-1/2 lb broccoli crowns, chopped into stems and florets
1/4 cup white wine
1 1/2 cups arborio rice
4 cups chicken stock, heated
1 cup (4 ounces) shredded cheddar cheese


Bring 1 inch of water to a boil in a saucepan with a steamer. Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5 minutes, or until a broccoli floret can just be pierced by a fork. Drain and rinse under cold water to stop the cooking. Set aside.

Heat deep saucepan to medium high. Generously season the chicken with salt and pepper, then add to the pan and sauté until cooked through, 8 to 10 minutes. Using a slotted spoon, remove to a bowl and set aside.

Reduce heat to medium. Add the onion to the chicken fat in the pan. Sauté for 2 minutes, until just soft. Add in salt, pepper, and arborio rice and saute for 2 minutes more.

Reduce heat to medium low. Add wine, scraping the bottom of the pan as you go. Cook for another 2 minutes, stirring frequently, until wine is nearly absorbed. Add in 1 cup chicken stock. Stir frequently with a wooden spoon until stock is nearly absorbed, about 5 minutes. Keep adding stock 1/2 cup at a time, stirring each time until the liquid is almost absorbed, about 3 minutes per 1/2 cup. After about 20 minutes, all the stock should be used and the rice should be tender (taste test a piece). If it isn’t, add another 1/2 cup of water to the pan, stir until absorbed, and check again.

Stir in the reserved chicken and broccoli and toss to heat through, 1 to 2 minutes. Add the cheddar and stir through until melted. Let the risotto rest for a minute or two, to thicken, before serving. Season with additional salt and pepper as desired.


Delicious, salty and savory from the cheese – but not overwhelmed by it, and easy as can be. Inspired by this Broccoli and Cheddar Risotto from my friend Sarah and using most of the method from my Chicken Marsala Risotto, this blend of ideas and techniques made for one heckuva weeknight meal. It only took one go at this for Steve and I to agree it needed to be in my permanent archive.


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