Broccoli Risotto with Lemon Grilled Chicken

Broccoli florets are steeped in the hot chicken broth so the broccoli does not need be pre-cooked. Adding crumbled bits of bacon on top gives this sweet dish gives a salty twist. If you don't have buttermilk, add 1 tbsp of white vinegar to 1 cup of milk. Let sit for 5 minutes and poof = buttermilk.

Serves 2

Ingredients:

1 boneless, skinless chicken breast

1 cup of buttermilk

lemon

2 strips of bacon

1 head of broccoli, cut into florets, bottom stalks trimmed and diced

1 onion, diced

1 carrot, peeled and diced

1/2 red pepper, diced

2 cloves of garlic, minced

olive oil

3/4 cup of Arborio rice

3/4 cup of white wine

5 cups of chicken stalk

1/2 cup of freshly grated Parmesan cheese, plus extra for garnish

salt and pepper

Directions:

Step 1: Place buttermilk in a large bowl. Place the chicken breast in the buttermilk, along with the zest of the lemon and a pinch of salt and pepper. Let sit in the buttermilk for 30 minutes. Flip chicken after 15 minutes.

Step 2: Place chicken stock in a pot over medium-hi heat and add broccoli florets.

Step 3: Place 2 tbsp of olive oil in a large frying pan over medium heat. Add the onion, carrot and broccoli stalks. Season with a pinch of salt and pepper. After 3-4 minutes of sauteing, add the red bell pepper and the minced garlic. Mix around and saute for another 2 minutes.

Step 4: Add the rice and mix. Cook the rice for 4-5 minutes. Add the wine, mix and cook for 3 minutes.

Step 5: Meanwhile, cook your bacon in a frying pan until really crispy. Drain on paper towel and reserve.

Step 6: Add 1 ladle of chicken stock at a time, leaving the broccoli florets behind in the stock. Continue to mix/stir the risotto after each addition of chicken stock. When the rice is half cooked (when half of the stock is gone), scoop out all the broccoli and add to the risotto. Break up the florets with your spoon. Continue to cook your risotto.

Step 7: Meanwhile, heat your BBQ over medium heat and add the chicken breast. Cook 4-5 minutes per side. Remove from the grill and quickly squeeze half the lemon over the chicken breast. Cover with tin foil to allow the juices to lock.

Step 8: After the rice absorbs all the chicken stock and there is no bite to the rice, add the Parmesan cheese.

Step 9: To plate, divide the risotto into half, placing on separate plates. Slice the chicken into strips on the diagonal. Squeeze the other half of the lemon over the chicken slices. Place half of the chicken on top of the risotto. Scatter crumbled pieces of bacon on top of the chicken as well as some more Parmesan cheese.