Chicken and Broccoli Risotto; spring

After the green asparagus showed itself briefly in March, then promptly disappeared, it reappeared in April.

However, even an abundance of green asparagus, which it wasn’t, does not, in the opinion of mon mari, allow it to be used in risotto.

Occasionally, if I have a few odd pieces left, I can add them to a stir-fry, but only rarely.

He’s a bit of a purist when it comes to his favorite vegetable, and I, being the benevolent spouse that I am, allow him total control on asparagus decisions.

Everyone should have something that is theirs alone, right?

I wanted green – I opted for broccoli.

And green garlic….

Click here to Pin Chicken and Broccoli Risotto


Chicken and Broccoli Risotto

Don’t let risotto intimidate you. It’s one of the easiest things to make – for new and experienced cooks alike. One-dish dinner in under 30 minutes. 
I use more ‘condiment’ than traditional as I make it for a main / only dish

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Risotto
  • Cuisine: Italian


  • 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
  • 3 shallots, chopped, divided
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated
  • Condimenti:
  • 1 chicken breast, boneless, skinless, cut into bite-size pieces
  • 4 green garlic, trimmed, sliced, including dark green
  • 1/31/2 head of broccoli, about 1 1/2 cups of florets with stem
  • 1/3 cup green olives, sliced
  • 2 tsp parsley
  • 1 tbs olive oil


  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter; add the half the shallots 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.
  • Stir in the Parmesan, olives and chicken/broccoli mixture.
  • Spoon into a bowl or risotto platter and serve.
  • Condimenti:
  • When the stock for the risotto is boiling, drop in the broccoli and simmer 5 minutes.
  • Remove with a slotted spoon and set aside.
  • Heat oil in a medium skillet. Add remaining shallot, green garlic, and sauté until tender.
  • Add chicken and sauté until cooked through.
  • Add parsley, broccoli, cover and keep warm over low heat until needed.


In Italy, risotto is served in a flattish bowl with a spoon. Do not over-cook it. Remove from heat when there is still visible liquid. It will continue to absorb it and by the time it gets to you plate / bowl it will be perfect.
You do not need to stir constantly

Keywords: risotto, chicken, broccoli

Chicken and Broccoli Risotto

We’ve had a pretty spring.

This is the view of the wisteria from my studio window:

The forsythia, in the lower corner, was still blooming as well.

Between me, in the fall, and mon mari this spring we did some serious trimming to and around the fig trees.

We could finally see the iris:

And the pinks:

Do they have another name? Everyone I know calls them ‘pinks’.

The last of the tulips:

Spring is so much prettier than fall – but in spring I know I have 7 months of work in the vegetable garden to look forward to.

In fall I look forward to a 5 month break.


10 thoughts on “Chicken and Broccoli Risotto; spring”

  1. They don’t look like pinks to me ie Dianthus. They look like pink oxalis. But who knows what they are called in American English. I’ve only just discovered that Americans seem to call the deciduous magnolias native to Asia ‘tulip trees’. A tulip tree is something completely different as far as I’m concerned.

    • I think the are oxalis. Sadly, much as I love flowers I rarely know what they are called. My hubs takes care of the flowers here. If I can’t eat it I don’t plant it lol

  2. I’m so jealous of you with that wisteria! It’s gorgeous! My peonies are just starting to break ground. And while they grow really well where they’re placed, my rhubarb hasn’t yet. Once it does, it will be unstoppable though. Other than that, I’ve seen my jonquils but that’s about it. It’s 52 right now, at about 5pm. We’re supposed to have 3-5 inches of snow overnight. I still haven’t cleaned the beds out. Hopefully next weekend though.

    • I have never had luck with rhubarb and I don’t know why. Everyone says it’s so easy to grow – throw it at the ground and you’re done! Must be our heavy clay. Or my brown thumb. My peonies have lots of buds this year. If someone doesn’t clip them with the mower again….

Comments are closed.

Share via
Copy link