Chicken Soup Risotto
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 people
-
Course
Main Course
-
Cuisine
American
Chicken Soup Risotto
Description
Chicken Soup Risotto uses long grain white rice cooked gradually in warm chicken broth, producing a creamy and tender risotto base. The process begins sautéing onions and garlic in butter and olive oil, then toasting the rice until translucent. Diced carrots and celery add texture and mild sweetness. Warm broth is added incrementally and stirred until absorbed, allowing the rice to become creamy but maintain a slight bite.
Cooked, chopped chicken breast is stirred in with freshly grated Parmesan cheese, chopped parsley, and a splash of lemon juice to brighten the earthy flavors. The seasoning is adjusted with salt and pepper. The risotto is served immediately to preserve its creamy consistency, optionally finished with additional cheese and parsley.
This risotto makes a filling meal with protein and vegetables integrated. Its gentle flavors and creamy texture make it suitable for a comforting lunch or dinner, especially when a nourishing, warm dish is desired.
Ingredients
- 64 ounces chicken broth Simply Nature Organic
- 2 tablespoons butter Simply Nature Organic unsalted
- 1 tablespoon extra virgin olive oil
- 1 onion diced, sweet
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1 ½ cups long grain white rice Earthly Grains brand
- ⅔ cup carrot diced
- ½ cup celery diced
- 2 chicken breast cooked and chopped, Simply Nature Organic
- ½ cup Parmesan Cheese plus extra for sprinkling, freshly grated, Emporium Selection
- ⅓ cup parsley plus extra for sprinkling, chopped, fresh
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Pour the chicken broth in a saucepan and cover. Heat over low heat until the broth is warm.
- Melt the butter and the olive oil in a large pot. Add the onions and garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, until the rice is translucent and toasty, about 5 minutes.
- Once the rice is translucent, stir in the carrots and celery. Cook for 2 minutes.
- Add 1 ½ cups of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with another cup of stock, stirring until absorbed. Repeat this process with another 3 to 4 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left in the risotto when serving. This process should take about 15 to 20 minutes.
- Stir in the cooked chicken and parmesan cheese. Stir in the fresh parsley and lemon juice. Taste the risotto and add more salt and pepper if needed.
- Serve the risotto immediately. Sprinkle with extra parmesan and parsley for serving!
User Reviews
Overall Rating
5
You'll Also Love
