Chicken Risotto Recipe: Creamy and Comforting
Creamy Chicken Risotto with Arborio rice and herbs.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cubed
- 2 tbsp olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine optional
- 6 cups chicken broth warmed
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup frozen peas optional
- Optional: Parsley extra Parmesan
- Suggested Pairings: Crusty bread white wine
Instructions
- Heat 1 tbsp oil in a skillet; cook chicken with salt and pepper for 5-7 min. Remove.
- Add 1 tbsp oil; sauté onion 4-5 min, garlic 1 min.
- Add rice; toast 1-2 min.
- Add wine (if using); stir until absorbed.
- Add broth 1/2 cup at a time, stirring until absorbed, for 18-20 min until creamy.
- Stir in chicken, peas, Parmesan, butter, thyme, salt, and pepper; cook 2-3 min. Taste and adjust the seasoning.
- Serve in white ceramic bowls with parsley, Parmesan, bread, and wine.
Notes
- Use warm broth for creaminess.
- Store in the fridge for 3 days or freeze for 2 months.
- Try vegetarian or spicy variations.
- Pair with green salad.