• In a large pan or casserole dish saute onion in butter for a minute or two to soften over a medium heat 
  
• Mix up your stock by combining the water, wok sauce and stock cubes
  
• Add rice to the saute onion and cook off for another minute or so to 
  
• Add the stock one cup at a time and stir regularly to massage the starch out of the rice, as the stock cooks off add another cup or ladle full and again stir until cooked out. This process will take about 20 minutes or until the rice is tender 
  
• When you add the last bit of stock add the chopped broccoli and edamame, stir through. Cook for a minute or so then remove from the heat and allow to sit covered for a couple of minutes 
  
• Add the additional butter and parmesan, stir through until melted and well combined 
  
• The risotto should be lovely and glossy and still a little bit wet.

  Serve with the glazed chicken below if you like or see notes of a vegetarian option 

  Garnish with coriander and sesame seeds or spring onion if you like
  

Wok Sauce Chicken

• Slice chicken thighs into strips and fry in a pan for 5 minutes in a drizzle of oil. Then pour in wok sauce and stir fry for another couple of minutes to glaze