Description
A creamy and comforting Chicken Risotto featuring tender Arborio rice cooked slowly in chicken broth, combined with shredded chicken breast, Parmesan cheese, and a touch of cream, perfectly seasoned and garnished with fresh parsley. This easy stovetop Italian classic is perfect for a satisfying main course.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Main Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium chicken broth, warmed
- 2 cups cooked chicken breast, shredded or diced
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Base: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for 1–2 minutes until the rice is lightly toasted, which helps develop the nutty flavor and creates a creamy texture during cooking.
- Deglaze with Wine (Optional): Pour in the dry white wine if using, and cook while stirring until most of the liquid has evaporated and absorbed into the rice. This enhances the flavor complexity.
- Add Broth Gradually: Begin adding the warm chicken broth one ladle at a time. Stir constantly and allow each addition to be mostly absorbed before adding more. Continue this process for about 18–20 minutes until the rice becomes tender and creamy but still has a slight bite (al dente).
- Incorporate Chicken and Cheese: Stir in the cooked shredded or diced chicken breast, grated Parmesan cheese, and optional heavy cream. Season the risotto with salt and black pepper to taste, and cook for another 2–3 minutes until everything is heated through and well combined.
- Garnish and Serve: Remove the risotto from heat, sprinkle with fresh chopped parsley for a burst of color and freshness, then serve immediately while creamy and hot.
Notes
- Use rotisserie chicken as a convenient shortcut to save time.
- Constant stirring is essential for a creamy risotto texture.
- If you don’t have white wine, omit it and add extra chicken broth instead.
- Add vegetables like peas, mushrooms, or spinach to increase nutritional value and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
