Chicken Broccoli Risotto with Gouda

Take a culinary vacation to a land of culture and fine dining with this simple yet exquisitely crafted union of farm, field and table.

Hands on: 30 min

Hands off: 1 hr 30 min (mostly chicken brining)

Ingredients:

Chicken

1 lb chicken breast

1/4 cup pickle juice

1/2 medium onion, finely diced

2 cloves garlic, minced

1/2 tbsp butter

Broccoli

2 medium heads broccoli, cut into florets

1/2 lemon

2 tbsp olive oil

Salt

1/4 cup beer or white wine (optional)

Risotto

1 1/2 cups uncooked risotto

3 1/2 cups chicken stock

3/4 cup shredded cheese (I used Gouda)

6 oz. beer or white wine

1 tbsp butter

1/2 lemon

Salt

Pepper (to taste)

Cooking:

Prep - Combine uncooked chicken breast and 1/4 cup pickle juice in plastic bag. Refrigerate for at least 1 hr, and up to 12 hrs.

Broccoli - Preheat oven to 350 degrees Fahrenheit. Toss broccoli florets with 2 tbsp olive oil, juice of 1/2 lemon, 1/2 tsp salt and 1/4 cup beer or white wine (optional).

Spread florets evenly on cast iron pan or baking sheet, at least 1/2 inches apart. Bake 30 minutes, or until tender. Meanwhile, cook chicken.

Chicken - Dice chicken into 1/2 inch cubes. Add 1/2 tbsp butter to pan along with diced onion and garlic. Saute over medium heat until onion is translucent, about 4 minutes. Add chicken to pan, stirring to cook evenly, about 10 minutes. Set aside with broccoli.

Risotto - Melt 1 tbsp butter in deep pan or pot over medium heat. Add 1 1/2 cups uncooked risotto and saute for 2 minutes, stirring to prevent burning. Add 6 oz beer or white wine to risotto and lower heat to medium-low. Continue stirring until all the liquid has been absorbed.

Once liquid has been absorbed, add 2 1/2 cups chicken stock, juice of 1/2 lemon and 1 tsp salt to risotto. Continue cooking over medium-low heat, uncovered, stirring occasionally until stock has been absorbed, about 20 minutes.

Turn heat to low. Add cooked broccoli, chicken and shredded cheese to risotto along with remaining 1 cup stock and 1/4 tsp pepper. Continue stirring and let cook until remaining broth has been absorbed and cheese is melted, about 15 minutes.