Chicken Risotto
by Nabeela Kauser
Discover the delights of Chicken Risotto, a classic dish that's perfect for any occasion. This article explores its rich history, various adaptations, and the joy of creating it at home.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 1179 kcal
Cook Mode Prevent your screen from going dark
In a large pan, heat the olive oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and cook for another minute.
Add the diced chicken and cook until it turns white and slightly browned.
Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
Add the dried thyme and oregano, and season with salt and pepper.
Begin adding the chicken stock one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
Stir in the grated Parmesan cheese until it's fully melted and add into the risotto.
Remove from heat and garnish with freshly chopped parsley.
Serve hot and enjoy!
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.
Calories: 1179 kcal Carbohydrates: 111 g Protein: 73 g Fat: 48 g Saturated Fat: 12 g Trans Fat: 0.01 g Cholesterol: 105 mg Sodium: 61177 mg Potassium: 1325 mg Fibre: 3 g Sugar: 45 g Vitamin A: 124 IU Vitamin C: 5 mg Vitamin D: 0.2 µg Calcium: 643 mg Iron: 7 mg
Keyword Chicken, Cooking, Food, Recipe, Risotto