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Chicken, lemon and broccoli risotto
A creamy lemon-infused risotto with chicken, broccoli and rosemary.

3 tablespoons extra virgin olive oil

1 onion—finely diced
2 cloves garlicfinely chopped
½ teaspoon dried rosemary
1 cup arborio rice
½ cup white wine
2 cups chicken stock
1 teaspoon finely chopped lemon zest
12 oz (360g) uncooked skinless chicken breast filletscut into bite-size pieces
1 head broccolicut into florets
1 teaspoon salt
½ teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

2 tablespoons lemon juice


HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the garlic and rosemary and cook for a minute. ADD the rice and cook for a minute more, stirring to coat the grains with oil. ADD the wine, stock, lemon zest, chicken, broccoli, salt and pepper and bring to the boil then cover with a lid and reduce the heat to low. SIMMER gently for 20 minutes without lifting the lid. STIR the reserved oil, parmesan cheese and lemon juice through the rice.



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