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Chicken Risotto

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 4
Calories 1201 kcal

Ingredients

  • 300 g Arborio Rice
  • 500 g Boneless Chicken Breast 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 adjust to taste
  • Black Pepper adjust to taste
  • Fresh Parsley chopped for garnish

Instructions

  • 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!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 1201kcalCarbohydrates: 107gProtein: 78gFat: 49gSaturated Fat: 12gTrans Fat: 0.01gCholesterol: 121mgSodium: 60035mgPotassium: 1343mgFibre: 3gSugar: 44gVitamin A: 159IUVitamin C: 6mgVitamin D: 0.2µgCalcium: 644mgIron: 7mg
Keyword Chicken, Cooking, Food, Recipe, Risotto
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