Risotto with Cheesey Chicken and Broccoli

For Risotto: 3 T butter, 1 medium onion, chopped, 1 C Arborio rice, 1/2 C dry white wine, 2 C chicken broth, 1 C shredded Parmesan cheese, salt and pepper to taste

Melt butter in large skillet over medium heat. Add onion, cook 5 minutes , stirring occasionally. Add rice and cook 1 minute. Stir in wine, cook until liquid is absorbed. Add 1/2 C broth, stir until liquid is absorbed. Repeat 3 times. Cook 20 minutes or until rice is tender. Remove from heat , stir in cheese. Can top with fresh chopped chives or parsley.



For chicken and broccoli:( I adapted from Cook's Country original recipe) 8 thin sliced boneless skinless chicken breasts, salt and pepper, 8T butter, 1 onion chopped fine, 1/2 C all purpose flour, 2 C chicken broth, 1 C half and half, 1 C red wine, 2 lb. broccoli florets, 3 C grated Parmesan cheese. Adjust oven rack to upper middle position and heat broiler. Pat chicken dry and season with salt and pepper. Melt 2 T butter in large skillet over medium heat. Cook chicken until golden on each side. Add remaining butter and onion to skillet and cook until onion is beginning to brown. Stir in flour and cook until golden, about 3 minutes. Whisk in broth , half and half and wine and simmer until thickened, about 3 minutes. return chicken to skillet to heat through for about 10 minutes. Transfer to 9"X13" baking dish. Meanwhile steam broccoli. Add broccoli and 2C cheese to skillet, toss to coat. season with salt and pepper. Pour mix over chicken. Sprinkle remaining cheese on top and broil until browned and bubbly, 2-4 minutes.