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Amazing Chicken Risotto is just... amazing! It's 5-star delicious! It's remarkable! You won't believe that you made this yourself! The rice is tender, creamy, rich, and so, so satisfying. Filled with sharp parmesan and golden-brown chicken, Amazing Chicken Risotto will blow your mind and your taste buds!
Amazing Chicken Risotto is just... amazing! It's 5-star delicious! It's remarkable! You won't believe that you made this yourself! The rice is tender, creamy, rich, and so, so satisfying. Filled with sharp parmesan and golden-brown chicken, Amazing Chicken Risotto will blow your mind and your taste buds!
Ingredients
- 1 pound chicken breasts diced into bite-size pieces
- salt to taste
- black pepper to taste
- 1 tablespoon olive oil plus more, to taste
- 1 small onion finely chopped
- 2 teaspoons garlic minced
- 1 cup Arborio rice
- 4 1/2 cups chicken broth warmed
- 1/2 cup parmesan cheese grated
- 2 tablespoons unsalted butter
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Season the chicken pieces evenly with the salt and the black pepper.
- In a large skillet or saucepan over medium heat, add 1 tablespoon of the olive oil.
- Add the chicken pieces to the hot oil and cook, while stirring occasionally, until they are golden-brown and reach an internal temperature of 165 degrees F, about 5-6 minutes.
- Transfer the chicken pieces to a plate and set them aside.
- In the same skillet, add the onions and cook until translucent, about 2-4 minutes. If the skillet seems too dry, add the extra olive oil, as needed.
- Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.
- Add the rice to the onion mixture and cook, while stirring, until the edges of the rice start to turn translucent, about 2 minutes.
- Add 1/2 cup of the warm chicken broth to the rice mixture and stir to combine, while scraping the bottom of the skillet to release the browned bits.
- Cook the rice mixture, while stirring frequently, until the chicken broth is almost completely absorbed.
- Using a ladle, add 1/2 cup of the remaining warm chicken broth to the rice mixture and cook, while stirring, until almost completely absorbed.
- Repeat the ladling process until the rice is al dente and creamy. You may not need all of the chicken broth.
- Add the reserved chicken pieces to the rice mixture and cook, while stirring, until warmed through.
- Transfer the skillet from the heat.
- Add the parmesan cheese and the butter to the risotto mixture and stir until the cheese is melted and the mixture is combined.
- Season the risotto with the salt and the black pepper, as needed.
- Serve garnished with the parsley.
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