Chicken & Broccoli Risotto

Cook the chicken & prep the ingredients

• Preheat the oven to 200°C/180°C fan.
• Season the chicken breasts with salt and pepper and roast in the oven for 10-15 mins until cooked. Allow to cool slightly, shred with forks and set to one side.
• While the chicken cooks, peel and dice the onion, peel and crush the garlic. Cut the broccoli into florets and dice the stem. Juice the lemon.
• Make up the vegetable stock cube with 375ml boiling water per serving (1.5L stock for 4 servings)

Cook the risotto

• Heat a dash of oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes until soft, add the garlic and cook for 1 minute.
• Stir the rice into the pan, coat the rice in the onions and garlic.
• Start adding stock to the pan, 1-2 ladles at a time, stirring occasionally until the stock is absorbed. Continue adding the stock, until the rice is cooked, you may not need to use all of your stock. The whole process should take 20-25 minutes.

Cook the broccoli & finish the risotto

• While the risotto cooks, heat a dash of oil in a large frying pan and cook the chopped broccoli for 4-5 minutes to give it some char.
• To the risotto pan add the butter, Parmesan and cream cheese. Mix well. Season to taste with salt and pepper and the lemon juice.
• Stir through the broccoli and the chicken and cook until heated through. Then plate up and enjoy