Broccoli Risotto with Chicken Fricassée 



Ingredients

• Broccoli Risotto

  • 1 onion, chopped 

  • 2 cloves garlic, finely chopped 

  • 2 tablespoons (30 ml) olive oil
  • 2 cups (500 ml) Arborio rice
  • 1 cup (250 ml) mead
  • 4 cups (1 litre) chicken broth, warm
  • 2 cups (500 ml) Broccoli Purée
  • 1 cup (250 ml) grated Parmigiano-Reggiano cheese
  • Salt and pepper

• Chicken Fricassée (optional)

  • 1/2 lb (225 g) skinless and boneless chicken thighs, diced
  • 1/2 lb (225 g) white button mushrooms, quartered
  • 2 tablespoons (30 ml) olive oil
  • 1/2 cup (125 ml) chicken broth
  • 1 tablespoon (15 ml) Dijon mustard
  • 2 tablespoons (30 ml) parsley, chopped