Chicken Mushroom and Broccoli Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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risotto Ingredients:
213 g boneless, skinless chicken breasts cut into small cubes |
17 g olive oil |
145 g white onion, chopped and divided in half |
225 g mushrooms, chopped |
184 g arborio rice |
3 1/2 cups water |
1 chicken stock cube |
155 g broccoli, chopped |
1 dash black pepper |
Directions:
1. Cut the chicken crosswise into one-fourth-inch slices, then into one-half-inch-wide strips. Season with the salt and black pepper.
2. Heat the olive oil in a large, heavy pot over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring occasionally, until slightly soft, about 4 minutes. Add the mushrooms, garlic, broccoli and rice, and stir for 2 minutes, then add the chicken broth and bring to a boil. Reduce the heat to medium and stir constantly until the mixture is creamy and bubbly and the rice is tender, 15 to 18 minutes.
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