Happy weekend, all! Gosh, where does the time go? I for one was thrilled for Friday to come around. Not only did I finish my first week of classes, but I also completed my two massive final projects for my health professionals research class. I can not even explain how excited I was to pass those in. In my four years at Bryant U., I don’t ever remember having such time consuming projects! I celebrated with a glass of well-deserved wine and a homemade pizza. It was just what I wanted!
Know what else is perfect? Homemade risotto. Last Sunday, Brandon mentioned he had a craving for a cheesy risotto. Cheesy risotto? Yes please, he didn’t have to tell me twice! However, I prefer risotto with something other than just cheese, so we added vegetables, a source of protein, and cheese into our Sunday night risotto recipe. For vegetables, we included broccoli, mushrooms and onion; for protein, grilled chicken; and for the star-of-the-show, parmesan cheese. I think the key to any creamy risotto is to be consistent with stirring, so make sure when you make this that you have the time to stay by the stove and stir, stir, stir! Trust me, it may seem tedious to stand over the stove for 20-25 minutes and stir, but it’s truly worth it once you take your first bite!
I adapted my all-time favorite Cooking Light Risotto recipe to include our ingredients of choice, and it turned out just as we hoped. You’ll notice that this recipe only uses one cup of rice, but believe me, you will have leftovers, and leftovers of risotto=bliss!
Parmesan Chicken, Broccoli & Mushroom Risotto
Inspired by March 2010’s Cooking Light
4 Cups fat-free, reduced-sodium chicken broth
1 T butter
½ cup chopped onion
1.5 tsp. minced garlic, divided
1 cup uncooked Arborio rice
½ cup dry white wine
2-3 cups thinly sliced mushrooms ( I used pre-cut white mushrooms)
1 large head of broccoli
1/4 cup parmesan cheese
¼ tsp. ground black pepper
2 grilled or baked chicken breasts, chopped
1) In a large saucepan, bring chicken broth to a simmer, then keep warm over low heat.
2) While your broth is simmering, prepare your vegetables by washing and chopping the broccoli, mushrooms, and onion, and then set them aside for the time being. I steamed the broccoli in the microwave for 3-4 minutes and set it aside, so that step was complete!
3) Now in a separate skillet, melt your butter over medium heat. Add the onion and cook for 2 minutes. Add 1 tsp. garlic; cook 30 seconds, stirring constantly. Now add the rice and cook for 1 minute, stirring constantly.
4) Add the wine and cook for 2 minutes or until liquid is absorbed, stirring frequently. Stir in ½ cup broth; cook 2 minutes or until liquid is absorbed, stirring constantly. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Set aside. *Tip: I kept the broth right next to the simmering rice so that it was super simple to ladle the broth right into the mixture, and there’s less chance of spilling!*
5) Now spray butter spray on a large skillet and place over medium heat. Add sliced mushrooms, and sauté until tender. Add the remaining garlic.
6)Lastly, stir the cooked mushrooms, broccoli, chicken, ¼ cup cheese, and pepper into risotto; cook for 3 minutes on low heat. Serve, and sprinkle each serving with additional cheese if desired.
Doesn’t it look yummy? Brandon took the duty of cooking the chicken while I stirred the risotto, and I was grateful for the help! I do think it would be easiest to have your chicken cooked before you start the risotto, but it’s not a requirement. This dish is filling, yet healthy; just a little cheese goes a long way! Only 1/4 cup in the entire batch, and you can taste it in every bite. We ate ours with a side salad, and it was the perfect Sunday meal. Hope you try this tonight!
Do you like risotto? If so, what are your favorite risotto ingredients?