Cheddar Broccoli Risotto with Chicken
2 tbs Olive Oil
1 Medium Onion, Chopped
1 Medium Bell Pepper, Chopped
2 cloves garlic, diced
½ tsp salt
1 cup uncooked Arborio rice
1 lb chicken breast, cut into bite sized pieces
3 cups chicken broth
1 tbs Dijon Mustard
2 cups small broccoli florets
½ cup sharp cheddar cheese
2 oz cream cheese, cubed
1 tbsp fresh lemon juice
Step One: In a large saucepan, heat 2 tbs olive oil. Add the onion, bell pepper, garlic, and salt and cook uncovered for 4minutes, stirring frequently. Add the rice and stir to combine.
Step Two: Add the chicken broth, and mustard, then stir. Cover your pan with a lid, and cook for 15 minutes. The rice should be tender.
Step Three: Stir in the broccoli and cheeses until well combined.
Cook uncovered for 5 minutes, stirring frequently.
Step Four: Stir in the lemon juice. Taste your risotto and adjust salt and pepper to your liking. Serve.