Let’s make a Chicken Risotto for your lunch and dinner with this wonderful recipe! Learn it:
Chicken risotto
Servings
4
servingsPrep time
30
minutesCooking time
25
minutesLet’s make your Chicken Risotto with the ingredients below and following the preparation method.
Ingredients
2 boneless, skinless chicken breasts, cut into cubes
2 tablespoons of butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups arborio rice (suitable for risotto)
1 cup grated parmesan cheese
4 cups chicken broth (homemade or prepared with cubes)
Salt and pepper to taste
Chopped fresh parsley to garnish
Directions
- In a large pot, heat the chicken stock over low heat.
- In another large pan, melt the butter over medium-high heat.
- Add chicken and cook until browned.
- Season with salt and pepper to taste.
- Remove the chicken from the pan and set aside.
- In the same pan, add more butter, if needed, and sauté the onion and garlic until soft and translucent.
- Add the arborio rice to the pan and stir to coat the grains with the butter and aromatics.
- Cook for about 1-2 minutes.
- Pour the white wine into the pan and stir until the liquid is absorbed.
- Reduce the heat to medium and start adding the hot chicken broth, one ladle at a time, stirring constantly.
- Wait for each ladleful of broth to be absorbed before adding the next one.
- Continue adding the broth and stirring until the rice is cooked through but still al dente, which should take about 20-25 minutes.
- Add the reserved cooked chicken to the risotto and stir well to incorporate.
- Remove the pan from the heat and add the grated Parmesan cheese.
- Stir until the cheese melts and forms a creamy sauce.
- Season with salt and pepper to taste.
- Serve the chicken risotto on individual plates, garnished with chopped fresh parsley on top.
