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Chicken and broccoli risotto recipe

Chicken and broccoli risotto recipe

26 ratings

Created by The Tesco Real Food team

A good risotto is such a deliciously comforting meal, midweek or weekend, and this creamy chicken recipe is no exception. We've added broccoli for texture and vibrancy – it's one to have up your sleeve for risotto cravings! See method

  • Serves 4
  • Takes 50 minutes
  • 576 calories / serving

Ingredients

  • 1 tbsp olive oil
  • 300g chicken thigh fillets, cut into 2cm strips
  • 1 small onion, finely chopped
  • 375g head of broccoli, cut into florets, stalk finely chopped
  • 2 garlic cloves, finely chopped
  • 125ml white wine
  • 300g arborio rice
  • 1 chicken stock cube, made up to 1ltr
  • 75g Parmesan or Grana Padano, finely grated
  • ½ lemon, zested and juiced
  • 10g fresh parsley, roughly chopped​
Risotto rice can always be swapped for paella rice

Each serving contains

  • Energy

    2420kj
    576kcal     29%

  • Fat

    18g 26%

  • Saturates

    7g 34%

  • Sugars

    4g 4%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 64.5g Protein 30.2g Fibre 5.5g

Method

  1. Heat the oil in large, lidded pan over a medium heat. Fry the chicken for 8-10 mins until golden and cooked through. Transfer to a plate.
  2. Add the onion and broccoli stalk to the pan. Season and cook for 8-10 mins until softened. Stir in the garlic and cook for 1 min, then pour in the wine. Increase the heat to high and bubble for 1 min, scraping the bottom of the pan with the spoon.
  3. Reduce the heat to medium and stir in the rice to coat. Add a ladleful of stock, stirring well until absorbed. Repeat to use up all of the stock; about 15-20 mins. The rice should be creamy and tender but still with a little bite.
  4. Meanwhile, cook the broccoli florets in a pan of boiling water for 5 mins. Drain, rinse under cold water and transfer half to a bowl. Mash the rest with a fork.
  5. Stir the chicken, mashed broccoli and florets, most of the cheese and the lemon zest and juice into the rice. Remove from the heat, cover for 2-3 mins for the cheese to melt. Spoon into bowls and scatter with the parsley and remaining cheese.

Tip: Swap the chicken thigh fillets for leftover roast chicken.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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