Chicken Risotto
You'll love this quick & easy chicken risotto recipe. This simple chicken parmesan risotto recipe is ready in under 30 minutes and the everyone loves it.
Servings: 4
Cost: $7.45, $1.86 per Servings
Ingredients
- 1 Tablespoons Olive oil
- 1 pound chicken breasts diced into bite-size pieces
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 small onion finely chopped
- 2 teaspoon minced garlic
- 1 cup Arborio rice
- 4 ½ cups chicken broth warmed
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- fresh parsley
Instructions
- Season 1 pound chicken breasts, diced into bite-size pieces, with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add a little more oil if needed, and cook 1 small onion (finely chopped) until they're translucent. Add 2 teaspoon of minced garlic and cook for another minute until fragrant.
- Stir in 1 cup of Arborio rice and cook for about 2 minutes until the edges of the grains start to turn translucent.
- Add ½ cup of the warmed chicken broth from the 4 ½ cups chicken broth to the pan to deglaze it, scraping up any browned bits from the bottom of the pan.
- Continue to add the remaining 4 cups chicken broth one ladle at a time, stirring frequently and waiting until each addition is almost fully absorbed before adding the next ladleful.
- Once the rice is al dente and creamy (you may not need all the broth), stir in the cooked chicken to warm it through.
- Remove from heat and stir in 1/2 cup of Parmesan cheese and 2 tablespoon of butter until the risotto is creamy and rich.
- Season with salt and pepper to taste.
- Serve the risotto garnished with chopped parsley and additional parmesan cheese if desired and enjoy!
Video
Notes
Use a wide, shallow pan to help the rice cook evenly and absorb the liquid better.
The key to creamy risotto is constant stirring, which releases the rice's starches.
Arborio rice is traditional for risotto because of its high starch content, which contributes to the dish's creaminess.
Always heat your broth before adding it to the rice to help maintain the cooking temperature.
Adjust the liquid amount as needed; the risotto should be moist but not soupy.
Nutrition
Calories: 468kcal | Carbohydrates: 45g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 1915mg | Potassium: 565mg | Fiber: 2g | Sugar: 2g | Vitamin A: 324IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 3mg
