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Lemon Parmesan Risotto with Chicken and Broccoli

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Lemon Parmesan Risotto with Chicken and Broccoli

Chilly Sundays make me crave homemade risotto. It is such a cozy and comforting meal and it seems to warm me up from the inside out. My most recent (of many) risotto creations was a Lemon Parmesan Risotto with Chicken and Broccoli. The chicken is poached in lemon juice, white wine, and a touch of butter, then it is added to a creamy risotto with broccoli and Parmesan. It’s simple, uncomplicated, and satisfying.

I often make risotto for friends when they come over for dinner. Risotto seems a little fancy, but it can be made in just 30 minutes, and it is easy to customize based on who is visiting and what their preferences are. This particular risotto was inspired by the fact that my broccoli hating husband is traveling so I can stuff myself with my favorite vegetable without listening to him complain.

Once you master making risotto you will probably find yourself making it often. The core ingredients – Arborio Rice and broth – are pantry items, so risotto can be a great meal to make when you have “nothing to eat” and you can add in any vegetables you discover in your fridge or freezer.

Serves: 4
Total time: 30 minutes

You will need:
32 ounces Chicken Broth
2 teaspoons Olive Oil
1 1/2 cups Arborio Rice
1 tablespoon Butter
1 pound Chicken Tenders
1 Lemon
1/4 cup White Wine
1 cup Chopped Broccoli
1/2 cup Parmesan


Step 1:
Pour the broth into a sauce pan and heat over medium high heat to get it to the point where it is steaming. Reduce the heat to low once steaming.

Step 2:
Pour the olive oil into a heavy bottomed pot. Add the risotto and toast over medium heat for about 3 minutes, until the rice turns from a pure white to a slightly golden hue.

Step 3:
Use a ladle to spoon broth over the risotto until it is just submerged in the broth. Let simmer over medium low or low heat. You want it to bubbling slowly but steadily.

Step 4:
While the rice simmers, get to work on the chicken. Melt the butter in a skillet over medium heat. Add the chicken, sprinkle with salt and pepper, and squeeze the juice of the lemon over. Then add the wine. Let the chicken cook for 2 minutes a side, and then cover the pan with a lid and reduce heat to low and cook for an additional 5 minutes. Then remove from the pan and set aside. I scraped up the brown bits in the pan, stirred them into the remaining lemon and wine, and then poured it into the risotto.


Step 5:
Turn your attention back to the risotto, after 6-8 minutes the first addition of the broth should have been absorbed. Stir the risotto with a wooden spoon and ladle in enough broth to submerge the rice again.

Step 6:
Once the chicken has cooled, use two forks to shred it.

Step 7:
Once the risotto has absorbed the broth, add a third and final round of broth. Add enough broth to cover the rice, plus an extra cup. Then stir in the broccoli. The broccoli will cook in the time that it takes for the risotto to finish up.

Step 8:
Once the risotto has absorbed the broth a third time, stir in the shredded chicken and the parmesan. Add salt and pepper to taste, and serve immediately.

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