Netter's Risotto

People are always asking me for this recipe. I know why...it's good and it's easy. Yeppers, two of my favorite words in one sentence. (That refers to more than just food.) LOL. You must try this dish. It freezes really well, so keep that in mind.

Broccoli, Chicken, & Parmesan Cheese Risotto


5 ½ Cups (44 fl.oz) Chicken Stock or Broth

2 Tablespoons olive oil

1 yellow onion, chopped

Sliced fresh mushrooms- as many as desired

4 Cups (12 oz) broccoli florets

1 ½ Cups (10 1/2 oz) Arborio Rice/ Risotto Rice

1 Cup (4oz) grated parmesan cheese, plus additional cheese for serving.

Chicken tenders, cubed

Salt and Pepper to taste...actually, I never add salt because I think it is salty enough with the stock.

Pour the stock into a saucepan and bring to a boil. Add cubed chicken and cook until done. Adjust heat to keep broth hot but not boiling.

In a large heavy saucepan, over medium-low heat, warm the olive oil. Add the onion and sauté until translucent- about 5 minutes.

Add rice and stir until white spots appear in the center of the grains- about 1 minute.

Add a ladle of stock at a time, ladle by ladle as needed. Cover, simmer….stir, add stock…cover, simmer, ECT. Add chicken, broccoli, and mushrooms. Continue until broccoli and rice are tender. Remove from heat, stir in parmesan cheese.

It’s that easy.