Chicken and Broccoli Risotto
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breast, cut into bite size pieces
12 ounces broccoli florets, cut into bite size pieces
6 tablespoons butter
2 cups arborio rice
1 cup dry white wine
1 1/2 teaspoons salt1 teaspoon pepper1 teaspoon minced garlic
4 cups chicken broth
1/2 cup grated parmesan cheese
Directions
In a large saute pan, over medium heat, heat olive oil. Add chicken and broccoli to pan and cook for 10 minutes. Remove from pan and set aside.
Add butter to pan. Once butter is melted, add rice to pan. Stir until rice is completely mixed with butter. Cook for 5 minutes or until rice is lightly toasted.
Add wine, salt, pepper, and garlic to rice. Reduce heat to medium low and cook, stirring frequently, until wine is completely absorbed into rice.
Add 1 cup of chicken broth to rice. Cook, stirring frequently, until broth is completely absorbed into rice. Repeat with the next two cups of broth.
Add last cup of broth. Add chicken and broccoli to rice. Mix well. Cook until broth is completely absorbed. Add parmesan cheese to rice. Mix well. Cook for 2 minutes. Serve immediately.
Nutrition FactsServings: 6Amount per serving Calories 549% Daily Value*Total Fat 19.2g 25%Saturated Fat 9.3g 46%Cholesterol 86mg 29%Sodium 1329mg 58%Total Carbohydrate 56.2g 20%Dietary Fiber 3.3g 12%Total Sugars 1.7g Protein 27.9g Vitamin D 8mcg 40%Calcium 133mg 10%Iron 2mg 13%Potassium 693mg 15%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.