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Cheesy chicken risotto with broccoli served in a bowl, a warm comfort food dish.

Cheesy Chicken Risotto with Broccoli

A comforting, creamy risotto with chicken and broccoli that brings warmth and joy to any busy weeknight dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless, Skinless Chicken Breasts Can be swapped with chicken thighs or turkey.
  • 1 cup Arborio Rice Key for creamy risotto; short-grain rice can be used in a pinch.
  • 4 cups Chicken Stock or Broth Use vegetable broth for a vegetarian option.
  • 2 Tbsp Butter Can be omitted for a lighter version.
  • 1 cup Sharp Cheddar Cheese, shredded Can be replaced with parmesan or gouda.
Vegetables and Aromatics
  • 2 cups Broccoli, chopped Provides crunch; substitute with seasonal greens.
  • 1 medium White Onion or Shallots, chopped Leeks work as an alternative.
  • 2 cloves Garlic, minced Adjust according to preference.
  • 1 Tbsp Fresh Thyme, chopped Dried thyme can be used for convenience.
Seasoning
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 Tbsp Olive Oil Use butter for a richer flavor.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil.
  2. In a large bowl, toss the broccoli with 2 tablespoons of olive oil, kosher salt, and black pepper. Spread on the baking sheet and bake for 12 to 15 minutes until browned.
  3. In a medium saucepan, warm the chicken broth over medium heat.
Cooking
  1. In a large skillet, heat the remaining olive oil over medium heat. Add chicken pieces, season with salt and pepper, and cook until no longer pink. Set aside.
  2. Add 2 tablespoons of butter to the skillet, melt, and add onions. Sweat for about 5 minutes, then add garlic, thyme, and more seasoning.
  3. Add arborio rice and stir until translucent. Gradually ladle in the warm broth, stirring frequently until absorbed. Repeat until creamy and al dente (about 20-25 minutes).
  4. Once the risotto is done, mix in the remaining butter, shredded cheese, cooked chicken, and roasted broccoli.
Serving
  1. Serve warm and enjoy, garnished with extra cheese and fresh herbs if desired. Pair with a light salad or crusty bread.

Notes

For a dairy-free version, omit cheese or use nutritional yeast. Store leftovers in an airtight container for 3-4 days and reheat gently on the stove.