Description
This Creamy Chicken Risotto is the ultimate comfort food, combining tender chicken pieces with rich, creamy rice infused with Parmesan and garlic. Perfect for a hearty family dinner or a special occasion, this dish is as elegant as it is satisfying.
Ingredients
Units
Scale
For the Chicken:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
For the Risotto:
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, or substitute with extra broth)
- 4 cups chicken broth, warmed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Chicken:
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
- Season the chicken with garlic powder, paprika, salt, and pepper. Add to the skillet and cook for 4-5 minutes, until golden brown and cooked through. Remove and set aside.
- Sauté the Aromatics:
- In the same skillet, heat 2 tbsp of olive oil or butter. Add the chopped onion and sauté until translucent, about 2 minutes. Add the minced garlic and cook for another minute.
- Toast the Rice:
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted and coated with the oil.
- Deglaze with Wine:
- Pour in the white wine, if using, and cook until mostly evaporated.
- Cook the Risotto:
- Add 1 ladle of the warm chicken broth to the rice, stirring constantly until absorbed. Repeat this process, adding broth one ladle at a time, until the rice is tender and creamy (about 18-20 minutes).
- Make it Creamy:
- Stir in the heavy cream, Parmesan cheese, and cooked chicken. Season with salt and pepper to taste. Simmer for 2-3 minutes to meld the flavors.
- Serve and Garnish:
- Remove from heat and garnish with chopped parsley. Serve warm and enjoy!
Notes
- For a flavor boost, sauté mushrooms or spinach alongside the onion and garlic.
- If you don’t have Arborio rice, use another short-grain rice like Carnaroli.
- Adjust the creaminess by adding more broth or cream at the end of cooking.
