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.

Katie Plohocky