Description
This Cheesy Chicken Risotto with Broccoli is a comforting and creamy one-pot meal that combines tender chicken, roasted broccoli, and sharp cheddar cheese for a flavorful and satisfying dinner. The risotto is perfectly cooked with gradual addition of warm broth, resulting in a luscious texture enhanced by buttery richness and fresh herbs.
Ingredients
Vegetables
- 2 heads broccoli, chopped into small florets (~4 cups)
- 1 small white onion, minced (or 1 shallot, minced)
- 5 cloves garlic, minced
Proteins
- 2 boneless, skinless chicken breasts cut into small 1-inch pieces
Dairy & Fats
- 3 Tbsp. olive oil, divided
- 4 Tbsp. butter, divided
- 1 cup shredded sharp cheddar cheese
Grains & Broth
- 1 1/2 cups arborio rice
- 6 cups chicken stock or broth, unsalted (or water)
Seasonings & Herbs
- Kosher salt and black pepper, to taste
- 1 tsp. fresh thyme
Instructions
- Preheat Oven: Preheat your oven to 425°F and line a rimmed baking sheet with foil to prepare for roasting the broccoli.
- Roast Broccoli: Toss broccoli florets with 2 tablespoons olive oil, salt, and pepper in a large bowl. Spread evenly on the prepared baking sheet and roast for 12-15 minutes until edges are browned. Set aside and turn the oven off.
- Warm Broth: Pour chicken broth into a medium saucepan and heat over medium until it begins to simmer. Reduce heat to low to keep it warm throughout the cooking process, which helps achieve creamy risotto.
- Cook Chicken: In a large Dutch oven or heavy skillet, heat remaining 1 tablespoon olive oil over medium heat. Add cubed chicken, season with salt and pepper, and cook, stirring frequently until no longer pink. Remove chicken and set aside with broccoli on a paper towel lined plate.
- Sauté Onions: In the same pan, melt 2 tablespoons butter. Add minced onion and sweat gently for about 5 minutes until softened and fragrant. Stir in garlic, thyme, and season with salt and pepper.
- Add Rice and Begin Ladling Broth: Stir in arborio rice and cook, stirring, until grains become translucent, about 2 minutes. Slowly ladle in about 1/3 cup warm broth at a time, stirring frequently and allowing the liquid to absorb before adding more. This gradual process is key to creamy risotto.
- Taste and Adjust: After 20-25 minutes, check the rice texture; it should be al dente with a slight bite. Continue adding broth and stirring if necessary until risotto is creamy but not soupy or overly thick. Once perfect, stir in remaining 2 tablespoons butter.
- Add Cheese, Chicken, and Broccoli: Fold in shredded sharp cheddar cheese, cooked chicken cubes, and roasted broccoli until combined and heated through.
- Serve: Serve the risotto warm immediately and enjoy a comforting and hearty meal.
Notes
- Keep the broth warm during cooking to help the rice release starch and create a creamy texture.
- Use unsalted broth or water to better control the salt level in the risotto.
- Stir frequently when adding broth to prevent the rice from sticking and to encourage creaminess.
- The risotto should be creamy but still flow slowly when stirred; not too thick or watery.
- Feel free to substitute sharp cheddar with Parmesan for a traditional risotto flavor.
- Leftovers can be stored in the refrigerator for up to 2 days; risotto tends to thicken when chilled, so add a splash of warm broth when reheating.
