Chicken Risotto
Chicken Risotto
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
Delve into our Chicken Risotto recipe, a perfect blend of creamy Arborio rice, succulent chicken, and fresh herbs. This dish is a comforting classic, offering a harmonious mix of textures and flavours.

Nutrition: per serving

Calories1179kcal
Carbs111g
Fat48g
Saturates12g
Sugars45g
Protein73g
Fibre3g

Ingredients

  • 300 g Arborio Rice
  • 500 g Chicken Breast Boneless, diced
  • 1 small Onion Finely chopped
  • 2 cloves Garlic Minced
  • 1 litre Chicken Stock
  • 50 g Parmesan Cheese Grated
  • 2 tbsp Olive Oil
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • Salt And Black Pepper To taste
  • Fresh Parsley Chopped for garnish

Instructions

  • Heat the olive oil in a large pan over medium heat.
  • Sauté the chopped onion until it becomes translucent.
  • Cook the minced garlic for an additional minute while stirring.
  • Add the diced chicken and cook until it turns white with a slight browning.
  • Stir in the Arborio rice and cook, stirring constantly, for 2 minutes.
  • Add the dried thyme and oregano, and season with salt and pepper.
  • Gradually add the hot chicken stock one ladle at a time, ensuring it’s absorbed before adding more.
  • Continue this process until the rice reaches your preferred level of creaminess and doneness (typically around 18-20 minutes).
  • Melt the grated Parmesan cheese into the risotto and mix thoroughly.
  • Remove from the heat and garnish with freshly chopped parsley.
  • Serve while hot and savour the dish!

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