Description
A creamy and delicious chicken risotto that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Arborio rice to the saucepan and stir for 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
- Gradually add the chicken broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup. This process should take about 18-20 minutes.
- When the rice is creamy and al dente, stir in the shredded chicken and frozen peas. Cook for an additional 3-5 minutes until the peas are heated through.
- Remove the saucepan from heat and stir in the grated Parmesan cheese and heavy cream. Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley.
Notes
- For added flavor, consider sautéing mushrooms with the onions.
- Substitute the chicken with shrimp or vegetables for a different twist on the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg