Chicken Risotto Recipe

Name: Chicken Risotto Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large red onion; 3 cloves garlic; 2 cups arborio rice; 7 cups chicken stock; 1 cup carrots; 1 cup steamed zucchini; 1 piece roasted chicken breast; salt & pepper; Parmesan Cheese

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Course
Main Course
Cuisine
Italian

Chicken Risotto Recipe

Iris Warren

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Ingredients

Servings

2 tablespoons olive oil extra virgin plus more for finishing at the end
1 large red onion diced
3 cloves garlic minced
2 cups arborio rice
7 cups chicken stock
1 cup carrots we used leftover honeyed carrots, chopped
1 cup steamed zucchini we used leftover zucchini, chopped
1 piece roasted chicken breast chopped up into bite sized pieces
salt & pepper to taste
Parmesan Cheese Freshly grated, to taste

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Instructions

You can start by prepping your ingredients. This means combining everything and chopping the onion, garlic, carrots, zucchini, and chicken. You'll also want to heat the stock in a large saucepan and have it ready to add to the rice.
Heat a large sauté pan, or maybe you are using a large pot, but it is essential to get it hot before you add the oil.
When the oil is hot, add the onion and sauté for a few minutes until it turns translucent. I cook this at medium heat on my gas stove top.
Add the garlic and sauté for a minute or two. Be sure to continuously stir the onion and garlic so they don't burn.
Move the onion and garlic to the sides of the pan and add the Arborio rice.
Sauté for a few minutes to slightly toast the rice, and then combine the rice with the onion/garlic.
Start adding the hot broth to the rice one cup at a time, stirring continuously until it is absorbed by the rice before adding more. If the rice starts sticking to the bottom of the pan, turn down the heat a little and keep stirring.
Add the carrots, zucchini, and chicken to heat through when just one cup of stock remains. Add the rest of the stock and keep stirring.
Taste and adjust the seasoning with salt and pepper. If you taste the rice and think it needs more time, add hot water until the risotto reaches your desired creaminess.
Serve in individual plates topped with extra virgin olive oil and fresh grated Parmesan cheese.