Chicken, Broccoli Risotto; an interview

I made this with the leftovers from the Roast Cornish Hens.

It was either going to be in the risotto or mon mari‘s lunch…..

I won.

Well, we both won.

The recipe uses one chicken breast.

Did I mention that I’m enjoying buying vegetables again after eating out of the potager since last June? Whoever thought I would get excited about broccoli…..

Chicken, Broccoli Risotto

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 medium leek, trimmed and sliced, divided
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
  • 1 chicken breast, boneless, skinless, cut into small pieces
  • 1/3 – 1/2 head of broccoli, cut into florets with stem
  • 1 medium carrot, cut into matchsticks
  • 1 tbs olive oil


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add half the leek and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before adding the last 1/4 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, Condimenti, and stir gently.
  • Spoon into a bowl or risotto platter and serve.
  • Condimenti:
  • Heat oil in a medium skillet, add remaining half leek and sauté until transparent.
  • Add chicken, broccoli, carrot and sauté 5  – 7 minutes.
  • Add 1/4 cup of hot stock, cover, reduce heat and cook until vegetables are tender and chicken done.
  • Remove from heat and keep warm until needed.

Print Recipe

I’ve been getting a lot of requests lately.

Actually, I should clarify that and say I’ve been getting a lot of offers of help.

New (I’m assuming new) food bloggers and vloggers are offering me their posts or videos to link to, or a piece they’ve written for me to post on my blog.

Unfortunately, they don’t realize what a jaded, cynical blogger I’ve become over the years. I’m not about to post a link, and potentially send my readers, to a video that either disagrees with my philosophy on food and cooking or is just (in my opinion) silly.

Sixteen different ways to make toast?

How to get your turkey a lovely golden brown using a blow torch?

I want to write back and ask them if they actually looked at my blog.

Occasionally, I get requests to write articles or to write opinions or to do interviews. Those I always consider and, if the site making the request is legitimate and appropriate, I do it. There’s never any payment involved, just a bit of exposure for me and the blog.

Besides, I am always happy to give my opinion…. and it’s fun.

Here’s the latest: Expert Interview Series: Katie Zeller

Have a look….

Last update on March 8, 2017

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