Baked Chicken & Broccoli Risotto

Summary: To ensure the proper proportion of stock to rice, make sure your cup of rice is level, not rounded.

Yields 4-6 servings

3 tablespoons butter
1 cup minced yellow onion
2 garlic cloves, minced
1 cup Arborio rice (180 grams)
1/4 cup dry white wine (may substitute additional chicken broth)
4 cups low-sodium chicken broth
2 large chicken breasts, cooked and chopped (about 16 ounces; rotisserie or leftover grilled chicken works well)
1 (10-ounce) package frozen broccoli florets, thawed (see notes)
1/4 teaspoon each kosher salt and freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: freshly grated Parmesan for serving

Preparation
1. Preheat the oven to 425 degrees F. Over medium heat on the stovetop, melt the butter in a Dutch oven or a heavy-duty pot with a tight-fitting lid. Add the onion and sauté for 5 minutes or until softened. Stir in the garlic and sauté for 30 seconds or until fragrant. Add the rice and cook for 2 minutes more or until the mixture is starting to look golden brown. Pour in the wine (or broth) and cook for another minute or until the liquid is absorbed.
2. Pour in the chicken broth, increase the heat, and bring the mixture to a boil. Cover the pot and transfer to the oven. Bake for 20 minutes.
3. Remove the rice from oven and stir in the chicken and broccoli. Cover and bake 10 minutes more. Remove from oven, stir in the cheese, parsley, salt and pepper. Cover and allow to rest for 5 minutes. Serve immediately. Depending on the type of broth used, you may wish to add an extra sprinkle of salt before serving.

I drain any excess liquid from the thawed broccoli, but there is no need to squeeze out all the moisture as with some recipes. Fresh broccoli may be used; cook until crisp tender before adding to the rice. If the florets are very large, you may wish to cut into bite-size pieces.