Broccoli Risotto with Homemade Chicken Stock

Challenger AmyC is starting off week three of the Cook at Home challenge by making our mouths water! It’s another great lesson in how home cooking can be quick and economical – she used the chicken from one meal to make stock for another.

I had dreams of the delicious dinner made last night. The flavors and goodness were unlike anything I had eaten before and I believe it’s due in part to just feeling good about making meals at home but also because of our homemade chicken stock which was bursting with flavor!!!!!

In a previous entry I had submitted, it was for a roasted chicken dish with vegetables. What I didn’t share at that time was after having eaten from the whole chicken my husband and I used the remains to boil into our own broth which was loaded with onion, celery and carrots along with spices to kick up the taste. This simmered for roughly 4 hours and was later converted into broth that we froze for future use.

Last night that chicken stock lead to one of my favorite dishes made at home. In one sauce pan garlic, broccoli and a bit of stock was sauteed while in a separate pot the rice cooked with slow additions of the chicken stock for absorption. As a final touch prior to tossing with the broccoli mixture we added Peccorino cheese (Parmesan works too), gave the whole mixture a final toss and as you can see from the photo it’s a one dish show stopper!! Bon Appetit.