Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 3tablespoons olive oil, divided
- 400grams broccoli, chopped into florets
- 2 cloves garlic, peeled and minced
- 500grams chicken breasts, cut in cubes
- 1 medium onion, peeled and finely sliced
- 350grams arborio rice
- 1.20L chicken stock, boiling
- 1tablespoons lemon, zest
- 200grams spinach
- 3tablespoons parsley, fresh, chopped
- 50grams parmesan, grated
Description
This chicken risotto is packed with greens and takes no time at all to make.
Instruction tip
Asparagus would work really well in this dish too, roast along with the broccoli.
Method
Step 1 of 4
Pre-heat the oven to 160°C/140°C fan-forced. Place the broccoli florets on a large baking tray, drizzle with half the oil and stir to coat. Roast for 15 minutes, remove from the oven and set aside.
Step 2 of 4
In a large, deep frying pan, drizzle oil and cook the chicken over a medium high heat for 8 minutes. Remove from the pan and add the onion, cook for 2 minutes then stir in the garlic and rice and cook for two more minutes.
Step 3 of 4
Stir in 3 ladles of stock, simmer until absorbed, stirring occasionally and repeat until all the stock has been used and rice begins to look creamy, about 20 minutes.
Step 4 of 4
Remove from the heat, stir in the spinach, parsley, roasted broccoli, chicken, lemon zest and half the parmesan, cover with a lid for 5 minutes. Serve with the remaining parmesan grated on top.
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