Description
A creamy and flavorful chicken risotto with parmesan cheese for a rich and satisfying meal.
Ingredients
Scale
- 2 boneless chicken breasts, diced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1/2 cup grated parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup white wine (optional)
- 1 tbsp butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pan and sauté onions for 2 minutes until soft.
- Add garlic and cook for another minute.
- Add diced chicken and cook until browned, about 5 minutes.
- Stir in Arborio rice and coat it with oil for 1 minute.
- Pour in white wine (if using) and let it evaporate.
- Begin adding chicken broth, one ladle at a time, stirring frequently until absorbed.
- Continue adding broth and stirring until rice is creamy and al dente (about 20 minutes).
- Stir in parmesan cheese and butter until melted.
- Season with salt and pepper.
- Garnish with fresh parsley and serve hot.
Notes
- Use warm chicken broth for even cooking.
- Stir frequently to prevent sticking and ensure creaminess.
- For a vegetarian version, skip the chicken and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Keywords: creamy chicken risotto, parmesan risotto, easy risotto recipe