Chicken, Tenderstem and Rosemary Risotto Recipe | Food Network UK
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Cooking tools:
- Saute pan
- Ladle
- Wooden spoon
- Grater
- Chef's knife
- Cutting board
- Stove
- Serving bowl
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
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