Recipes
Chicken Risotto
Make this chicken risotto for dinner or lunch! Check out the recipe:
Ingredients
- •2 boneless, skinless chicken breasts, diced
- •2 cups arborio rice (risotto rice)
- •1 medium onion, finely chopped
- •2 cloves garlic, chopped
- •4 cups chicken stock
- •1/2 cup dry white wine
- •1 cup grated Parmesan cheese
- •2 tablespoons olive oil
- •2 tablespoons butter
- •Salt and pepper to taste
- •Chopped parsley or chives, to garnish (optional)
Instructions
- 1
Heat the chicken stock in a saucepan and keep it warm over low heat.
- 2
In another large saucepan, heat the olive oil and butter over medium heat.
- 3
Add the chopped onion and garlic and sauté until soft and translucent.
- 4
Add the diced chicken to the pan and cook until golden brown and cooked through.
- 5
Season with salt and pepper to taste.
- 6
Add the arborio rice and stir well to coat the grains in the oil and butter, toasting them lightly for about 2 minutes.
- 7
Pour in the white wine and cook, stirring constantly, until the rice has absorbed the liquid.
- 8
Begin adding the warm chicken stock one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.
- 9
Continue adding stock and stirring until the rice is al dente, with tender grains and a creamy consistency.
- 10
When the rice is almost ready, add the grated Parmesan and mix well.
- 11
Check the seasoning and add more salt and pepper if needed.
- 12
Remove the pan from the heat and let it rest for a few minutes so the risotto becomes even creamier.
- 13
Serve the chicken risotto hot, garnished with chopped parsley or chives, if desired.