Cheesy Chicken Risotto with Broccoli

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This Chicken Risotto is an easy and satisfying all-in-one weeknight dinner. It's filled with velvety risotto, juicy chicken, and lots of roasted broccoli.

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It’s a restaurant quality meal, totally comforting and absolutely delicious!

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To make, roast broccoli for 12-15 minutes or until browned around the edges.

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Pour the broth into a medium-sized saucepan over medium heat. Once it begins to simmer, turn the heat down to low and simply keep it warm.

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Cook the chicken pieces until no longer pink then remove with a spoon onto a paper towel lined plate and set aside with the broccoli.

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Add 2 Tbsp. butter to the same pan, and allow to melt. Add onions and sweat the onions for ~5 minutes or until onions soften and become fragrant.

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Add in the garlic, thyme and more salt and pepper to taste. Stir.

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Add the arborio rice and stir until the grains look translucent, ~2 minutes.

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Add the broth slowly and in increments. Ladle about 1/3 cup of warm broth in at a time and stir frequently.

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After about 20-25 minutes, taste the risotto. Once it's perfect, add in the remaining 2 Tbsp. of butter and stir to combine.

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Lastly, add in the shredded cheese, cubed chicken and roasted broccoli.

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Serve warm and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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