Creamy Italian Chicken Risotto
A hearty and comforting Italian-inspired risotto dish with tender chicken and a rich creamy sauce.
Ingredients
- ●1 pound, boneless and skinless chicken breastcut into 1-inch pieces
- ●1 cup arborio ricerisotto rice
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 cup white winedry
- ●4 cups chicken brothlow sodium
- ●1 cup parmesan cheesegrated
- ●2 tablespoons butterunsalted
- ●1 cup heavy creamoptional
- ●1/4 cup fresh parsleychopped
Instructions
- 1
Heat the chicken broth in a separate pot and keep warm.
- 2
In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- 3
Add the chicken to the skillet and cook until browned, about 5-6 minutes.
- 4
Remove the chicken from the skillet and set aside.
- 5
Add the remaining 1 tablespoon of butter to the skillet and melt.
- 6
Add the chopped onion to the skillet and cook until translucent, about 3-4 minutes.
- 7
Add the minced garlic to the skillet and cook for 1 minute.
- 8
Add the arborio rice to the skillet and cook for 1-2 minutes, stirring constantly.
- 9
Add the white wine to the skillet and cook until the liquid is almost completely absorbed, stirring constantly.
- 10
Add 1 cup of the warm chicken broth to the skillet and cook, stirring constantly, until the liquid is mostly absorbed.
- 11
Repeat step 10, adding the chicken broth in 1-cup increments, and cooking until the liquid is mostly absorbed, until the rice is cooked and creamy.
- 12
Stir in the parmesan cheese and heavy cream (if using).
- 13
Return the chicken to the skillet and stir to combine.
- 14
Season with salt and pepper to taste.
- 15
Serve hot, garnished with chopped parsley.