Oven Baked Chicken and Broccoli Risotto
Ingredients
- 2 tbsp olive oil
- 500 g chicken leftovers (or freshly cooked chicken)
- 1 onion
- 1 clove of garlic
- 250 g arborio rice
- 600 ml chicken stock
- 150 ml dry white wine
- 1 bunch of broccoli (florets only)
- 40 g grated parmesan
- salt & pepper
Instructions
- Heat half of the olive oil in a frying pan. Add the chicken pieces and cook, stirring frequently until golden brown. Remove from the pan and reserve
- Add the rest of the olive oil to the pan and fry the onions until they are soft and translucent. Add the whole clove of garlic (this way you get a hint of garlic without it being over-powering – mince or finely chop the garlic if you like a stronger garlic flavour) and cook for a little longer.
- Add the rice to the pan, stirring to coat thoroughly with the oil, then transfer to a suitably sized oven-proof dish.
- Stir in the stock and white wine. Cover the dish (with a lid or with tin foil) and bake in the pre-heated oven (180*C/350*F/ gas mark 4) for 20 minutes.
- Add the chicken and the broccoli, then bake for an additional 5 to 10 minutes until the broccoli is just cooked (al dente). Don't forget to remove the clove of garlic (if used whole). Sprinkle over the Parmesan cheese, season with salt and pepper, and stir well. To serve, have some more Parmesan ready to sprinkle over the risotto. Serve by itself or with some crusty bread and a crispy salad.
Feel free to experiment with this recipe. Use ham istead of chicken, Asparagus or peas instead of broccoli, the variations are endless. For one variation of this recipe have a look at our Ham & Red Cabbage Risotto which came about quite by accident. From another site, here is a handy guide for cutting a stem of Broccoli into florets:
https://www.wikihow.com/Chop-Broccoli