Sometime you just have to make things work.

Sometimes you are up to your eyeballs in leftover chicken,
and broccoli that was on sale at the grocery store. Even more often the sink is
already piled high with dishes, and the idea of making more of a mess is in
fact terrifying.

Enter the one pan meal.

This kind of recipe is a life saver, since it’s a basic
risotto that you can toss basically anything that you have on hand in. It
tastes like it’s crazy complicated and heavenly, but in reality it only
required a cutting board, some warm broth, a big pot and a warm spoon, other ingredients
aside. An extra bonus is that is ready in just over 30 minutes. So basically it’s
perfect!

Let’s get back on track here and lets talk about this little trick I have. To keep your broth
warm just pop it in the microwave instead of have to pans on the stove at once.
It’s a little cheat that helps to keep the dishes down to a minimum. I have
also been known to just use room temperature broth, but that’s typically a
culinary no-no with risotto. Hey I’m human.

Leftover Chicken & Broccoli Risotto

1 tbsp olive oil

1 garlic clove, minced

½ a small onion, chopped

¾ cup Arborio rice

1 tsp fresh cracked pepper

2/3 cup dry white wine or chicken broth

2 cups chicken broth (warmed)

2 cups broccoli florets

1 cup shredded chicken

3 tbsp Parmesan cheese

In a large thick bottomed sauce pan heat oil over medium
high heat, and sauté onion, until it begins to turn translucent (about 3
minutes). Add rice, and pepper and stir until well blended. Add wine and stir constantly
until reduced by more than half. Stir in about half a cup of warm broth and
cook, stirring regularly until the broth has absorbed. Continue to add broth
and cook, while stirring until the rice has just become tender (about 20 minutes).
Stir in the broccoli, and chicken before adding the last of the broth. Once the
last of the broth has been absorbed stir in the parmesan cheese, and adjust
seasonings. (serves 4-6)