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Chop onion into dice
Add a tablespoon of oil to the frying pan and heat.
Add onion to the frying pan and cook until translucent.
Cut chicken thigh into chunks.
Heat 1 tablespoon of oil in small frying pan and brown the chicken.
Poor the chicken stock into a saucepan and bring to the boil, turn down the heat and simmer with the lid on.
Add the rice to the cooked onion and stir until coated in oil and it looks translucent.
Cook, stirring for 2 minutes.
Add wine to the rice. Stir until absorbed.
When absorbed add a ladle spoon of stock and stir until absorbed. Repeat twice. The rice will look creamy as the starches are released.
Add browned chicken to the rice mixture and stir.
Add remaining chicken stock. Stir. Simmer, covered with a lid until rice is tender but not soggy.
Chop broccoli into florets.
Add broccoli to rice and chicken mixture. Stir, cover with a lid, cook for a further 5 minutes.
Add Parmesan cheese. Stir until meted through.
Season to taste. Serve