Let’s make this chicken risotto for our lunch and dinner! See the recipe we selected:
Chicken risotto
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesFor this chicken risotto to be very tasty, use the ingredients below and follow the instructions in the preparation method.
Ingredients
2 boneless, skinless chicken breasts, cut into cubes
2 cups arborio rice (suitable for risotto)
1 medium onion, finely chopped
2 garlic cloves, minced
4 cups chicken broth (can be homemade or store-bought)
1/2 cup dry white wine
1 cup grated parmesan cheese
2 tablespoons of butter
Olive oil
Salt and pepper to taste
Chopped parsley or chives for garnish (optional)
Directions
- Heat the chicken stock in a pan and keep it over low heat.
- In another large pan, heat a little olive oil over medium-high heat.
Add the diced chicken and season with salt and pepper.
Saute until the chicken is golden brown and cooked through.
Remove the chicken from the pan and set aside. - In the same pan, add a little more olive oil, if needed, and sauté the onion and garlic until soft and lightly browned.
- Add the arborio rice to the pan and sauté for a few minutes, stirring constantly so that all the grains are coated with the oil.
- Add the white wine and stir until the liquid is absorbed by the rice.
- Now start adding the hot chicken broth, one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more.
Keep adding the broth little by little and stirring constantly until the rice is al dente, i.e. cooked but still slightly firm in the center.
This usually takes 20-25 minutes. - When the risotto is almost ready, add the reserved braised chicken to the pan and mix well to incorporate it into the rice.
- Turn off the heat and add the grated parmesan cheese and butter.
Stir until the cheese and butter are melted and the risotto is creamy. - Taste and adjust salt and pepper if necessary.
- Serve the chicken risotto immediately, garnished with parsley or chopped chives, if desired.
