Chicken & Broccoli Risotto

2 lb. chicken breast cooked and shredded

1 crown broccoli cooked and chopped

4 cups chicken broth

1 stick of butter

1 small onion chopped

2 1/2 cups rice or orzo pasta

dried thyme

1 cup white wine

1/2 lb. fontina cheese shredded
1/2 cup parmesan cheese

Bring chicken broth to a boil, then simmer. In another large pot, melt butter and add onion, cooking until tender. Add rice, thyme and cook for 1 minute. Add wine, salt and cook until wine is absorbed.

Add in chicken broth, 1 cup at a time, waiting for each cup to be absorbed into the rice. Stir in cheese, broccoli, and chicken. Add salt & pepper to taste.