Description
A creamy and comforting chicken risotto that warms the soul.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup onion, finely chopped
- 1/2 cup Parmesan cheese, grated
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in Arborio rice and cook for 2 minutes.
- Add white wine and let it absorb.
- Gradually add chicken broth, one ladle at a time, stirring frequently.
- Once rice is creamy and al dente, stir in shredded chicken.
- Remove from heat and mix in Parmesan cheese.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use homemade chicken broth for better flavor.
- Adjust the consistency with more broth if needed.
- Garnish with parsley for added freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken risotto, creamy risotto, Italian recipe