SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 642.7
  • Total Fat: 24.0 g
  • Cholesterol: 86.0 mg
  • Sodium: 1,901.5 mg
  • Total Carbs: 55.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 47.9 g

View full nutritional breakdown of Parmesan Risotto with Chicken and Broccoli calories by ingredient
Report Inappropriate Recipe

Parmesan Risotto with Chicken and Broccoli

Submitted by: BREEHARDY


Number of Servings: 4

Ingredients

    5 to 6 cups reduced-sodium or homemade chicken broth
    1 tablespoons olive oil
    1 tablespoons plus 1 tsp. butter, divided
    1 small onion, chopped (about 1 1/2 cups)
    1.25 cups risotto rice (Arborio)
    1/3 cup dry white wine
    About 1/4 tsp. salt
    1/4 cup freshly grated parmesan cheese, plus more for serving
    1/2 teaspoon freshly ground black pepper
    1/8 cup chopped flat-leaf parsley
    12 oz. chicken, cut into bite size pieces
    2 crown broccoli, chopped into bit size pieces

Directions

1. Bring chicken broth to a simmer in a medium pot. Keep at a simmer, covered, over low heat.

2. Heat the olive oil and 1 tbsp. butter over medium heat in a heavy-bottomed 8-qt. pot. Add cubed chicken and onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly, until just the edges of the grains look translucent, about 3 minutes.

3. Add wine and salt and cook, stirring, until wine is completely absorbed by rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly, until broth is completely absorbed by rice; reduce heat to medium-low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite (15 to 30 minutes; you will have broth left over). Keep rice at a constant simmer.

4. Remove rice from heat and stir in parmesan, pepper, parsley, remaining .5 tsp. butter, cooked chopped broccoli and salt to taste. For a looser risotto, stir in 1 to 2 cups remaining broth. Serve immediately, with more parmesan on the side for sprinkling.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.






Great Stories from around the Web


Rate This Recipe