Preheat the oven to 375 °F.
Remove the raw chicken breasts from the pouch and arrange on a flat metal baking sheet at least 2 inches apart.
Toss the broccoli well with the olive oil and place on a baking sheet.
In a large pot on medium heat, add the olive oil and onion and sauté until translucent, about 3-4 minutes. Add the rice and stir for a minute. Pour in the wine and mix until the the wine has been absorbed by the rice. Season with freshly ground pepper and stir in the water and chicken broth.
Transfer the rice mixture to a casserole pan and place the rice and broccoli in the oven. Place the baking sheet holding the four stuffed chicken breasts in the oven after 10 minutes.
At the 15-20 minute mark, the broccoli should be tender. Transfer the broccoli and stir in the cheddar cheese to the casserole pan.
Return the pan to the oven and bake the risotto until the liquid has been absorbed, for a total of 40 minutes.
Bake the chicken for a total of 30 minutes to a minimum internal temperature of 165°F measured by and meat thermometer. Remove the chicken from the oven and allow the chicken to cool for at least three minutes before serving.
Serve the chicken breasts along side the risotto. Enjoy!