Saffron Risotto with Chicken and Broccoli

In a large pan, heat the olive oil over medium heat.

Add the chopped onion and minced garlic, and sauté until golden yellow.

Add the rice and butter to the pan and stir-fry for 2 minutes until the rice becomes translucent.

Pour in the white wine and continue stirring until all the liquid has evaporated.

Add 1/4 of the chicken broth to the rice along with the saffron, and stir regularly until all the liquid is absorbed.

Gradually add the remaining chicken broth, stirring continuously, until all the broth is absorbed.

This process takes about 20 minutes.

The risotto should be slightly moist.

Season the diced chicken with salt and pepper.

In another pan, heat 2 tablespoons of butter over medium heat, then add the seasoned chicken.

Cook until browned and cooked through.

Meanwhile, cook the broccoli florets in boiling water until they are tender but still crisp.

Drain them and set aside.

Once the risotto is cooked, stir in the cooked chicken and broccoli.

Divide the risotto among serving plates and sprinkle with freshly grated Parmesan cheese.