Chicken Tenderstem and Rosemary Risotto
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Serves 4
30 mins prep and cook time
recipe courtesy of our friends at tenderstem.co.uk
Chicken Tenderstem and Rosemary Risotto is a beautifully comforting and aromatic dish that combines creamy Italian-style risotto with tender chicken, vibrant Tenderstem® broccoli, and the earthy fragrance of fresh rosemary. It is the perfect meal for a cosy evening, offering both warmth and elegance in every bite.
The base of the dish is made using Arborio rice, which is slowly cooked in warm chicken or vegetable stock. As the rice gently simmers, it releases its natural starches, creating the signature creamy texture that makes risotto so indulgent. The key to a perfect risotto is patience, with constant stirring allowing the grains to absorb the stock gradually and develop a rich, velvety consistency.
Juicy pieces of chicken are added and cooked until golden and tender, bringing a hearty and satisfying element to the dish. Their savoury flavour blends seamlessly with the creamy rice, making the risotto more substantial and filling without overpowering the other ingredients.
Tenderstem® broccoli adds a fresh and slightly crunchy contrast. Lightly steamed or blanched, it retains its vibrant green colour and delicate sweetness, balancing the richness of the risotto while adding a nutritious boost. It also provides a pleasant texture that complements the softness of the rice.
Rosemary is the aromatic highlight of this dish, infusing it with a warm, earthy fragrance that elevates the overall flavour profile. Just a small amount is enough to add depth and a subtle pine-like note that pairs beautifully with both chicken and creamy rice.
To finish, a generous handful of grated Parmesan cheese and a knob of butter are stirred through, giving the risotto a silky, luxurious finish. A sprinkle of black pepper completes the dish.
Chicken Tenderstem and Rosemary Risotto is a comforting yet refined recipe, perfect for family dinners or relaxed entertaining, delivering balance, flavour, and satisfaction in every spoonful.
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Ingredients
You'll Need
- 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)
- 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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Method
- Heat the olive oil in a deep, heavy-based frying pan or sauté pan. Gently cook the onion and garlic until they are soft but not colouring at all. This should take about 5 minutes. Stir in the chicken, and fry for 3-4 minutes.
- Add the rice and rosemary and stir for about a minute until the rice looks slightly translucent. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladel of hot stock and season with salt and pepper. Turn the heat down so the risotto is simmering gently and then keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan.
- After about 12-15 minutes, stir in the Tenderstem® and continue stirring and adding the stock for 5-8 minutes until the rice is soft but still with a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock or hot water if necessary.
- Remove the cooked risotto from the heat, and stir in the parmesan cheese and add any extra stock if the risotto seems particularly thick.
- Spoon the risotto into warmed bowls and serve.