Chicken Risotto
Discover the delights of Chicken Risotto, a classic dish that's perfect for any occasion. This article explores its rich history, various adaptations, and the joy of creating it at home.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g Arborio Rice
- 500 g Chicken Breast (boneless, diced)
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 litre Chicken Stock
- 50 g Parmesan Cheese (grated)
- 2 tbsp Olive Oil
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- Fresh Parsley (Chopped for garnish)
Instructions
- 1
In a large pan, heat the olive oil over medium heat.
- 2
Add the chopped onion and sauté until translucent.
- 3
Stir in the minced garlic and cook for another minute.
- 4
Add the diced chicken and cook until it turns white and slightly browned.
- 5
Stir in the Arborio rice and cook for 2 minutes, stirring constantly.
- 6
Add the dried thyme and oregano, and season with salt and pepper.
- 7
Begin adding the chicken stock one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more.
- 8
Continue this process until the rice is creamy and cooked to your desired level of doneness (usually about 18-20 minutes).
- 9
Stir in the grated Parmesan cheese until it's fully melted and add into the risotto.
- 10
Remove from heat and garnish with freshly chopped parsley.
- 11
Serve hot and enjoy!