How to make
Put water with a little salt on the stove. When it boils, add the chicken, cut into large pieces. After 3-4 minutes (if the chicken pieces are very thick, or a little more) add the broccoli, cut into florets and without the hard stems.
Boil for 5 minutes and remove them from the heat.
With a slotted spoon, remove the meat and the vegetables and chop them into pieces - the chicken into large cubes and the broccoli into small pieces. Return the broth back onto low heat, in order to keep it hot, until it ready to be used.
Chop the spring onions without adding all the green parts. Finely chop the garlic and fry them in olive oil for 3-4 minutes on moderate heat.
Add the Arborio rice and fry it for two minutes, by stirring.
Pour the wine and continue stirring for another minute, then start pouring the broth in 2-3 parts. Until one part is absorbed, do not add the next and do not stop stirring, so that the starch is released well and the risotto becomes creamy. The total amount of broth should be about 2 1/2 cups (600 ml) and the cooking time is 14-15 minutes, or until the rice is swollen and tender, but the grains are whole and separate from each other, not overcooked.
Add the butter and parmesan, chicken and broccoli and cook for another minute or two.
Serve the Chicken and Broccoli Risotto immediately, sprinkled with additional Parmesan cheese if desired, fresh chopped basil and cracked black pepper.
Enjoy your meal!
