Chicken, Tenderstem and Rosemary Risotto Recipe | Food Network UK

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 2 large chicken breasts cut into bite-size pieces
• 350g risotto rice (we used Riso Gallo)
• A couple of stalks of rosemary
• 1 large glass of dry white wine
• 1–1.2 litres hot vegetable or chicken stock
• 200g Tenderstem broccoli, cut into 2-3cm pieces
• 50g finely-grated Parmesan cheese