About
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
Step 1 -Season the chicken pieces evenly with the salt and the black pepper.
Step 2 -In a large skillet or saucepan over medium heat, add 1 tablespoon of the olive oil.
Step 3 -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.
Step 4 -Transfer the chicken pieces to a plate and set them aside.
Step 5 -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.
Step 6 -Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.
Step 7 -Add the rice to the onion mixture and cook, while stirring, until the edges of the rice start to turn translucent, about 2 minutes.
Step 8 -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.
Step 9 -Cook the rice mixture, while stirring frequently, until the chicken broth is almost completely absorbed.
Step 10 -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.
Step 11 -Repeat the ladling process until the rice is al dente and creamy. You may not need all of the chicken broth.
Step 12 -Add the reserved chicken pieces to the rice mixture and cook, while stirring, until warmed through.
Step 13 -Transfer the skillet from the heat.
Step 14 -Add the parmesan cheese and the butter to the risotto mixture and stir until the cheese is melted and the mixture is combined.
Step 15 -Season the risotto with the salt and the black pepper, as needed.
Step 16 -Serve garnished with the parsley.
