CHICKEN RISOTTO

Chicken Risotto is a delicious one-pot meal that's super flavorful and easy to make! This dish is simple to make and perfect for any occasion.

Ingredient 

– 2 tablespoons olive oil – 1 onion, finely chopped – 2 garlic cloves, minced – 1 cup Arborio rice – 1/2 cup dry white wine (optional) – 4 cups chicken broth, warmed – 2 boneless, skinless chicken breasts, diced – Salt and pepper to taste – 1 cup grated Parmesan cheese – 2 tablespoons butter – Fresh parsley, chopped (for garnish)

Direction

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1

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.  

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2

Add the minced garlic and cook for another minute. 

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3

Stir in the Arborio rice and cook, stirring frequently, for 2-3 minutes until the rice is lightly toasted. 

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4

If using white wine, pour it into the skillet and cook, stirring constantly, until the wine is absorbed by the rice. 

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5

Begin adding the warm chicken broth, about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and cooked through, but still slightly al dente. This should take about 20-25 minutes. 

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6

While the risotto is cooking, season the diced chicken breasts with salt and pepper. In a separate skillet, heat a tablespoon of olive oil over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes. Set aside. 

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7

 Once the risotto is cooked, stir in the grated Parmesan cheese and butter until melted and well combined. Taste and adjust seasoning if necessary.

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8

 Gently fold in the cooked chicken pieces. 

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9

Serve the chicken risotto hot, garnished with chopped fresh parsley. Enjoy! 

ITALIAN FARRO SALAD RECIPE 

also see

also see

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