Chicken Risotto Recipe

A tasty and easy dinner that tastes great is one-pot chicken risotto with parmesan cheese and pureed vegetables.

– 1 cup onion, cut into large chunk – 1 cup peeled carrot, cut into large chunk – 1 cup celery, cut into large chunk – 2 large garlic cloves, peeled – 1 teaspoon kosher salt, divided – ¼ cup olive oil – 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces) – 2 dried bay leave – 1 cup dry white wine – 5 cup hot low sodium chicken broth – 2 cups Arborio rice – 3 tablespoons butter – ½ cup shredded parmesan cheese – ¼ cup chopped parsley



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Put onions, carrots, celery, and garlic in a blade-attached food processor. Pulse until mixture is finely minced and paste-like.

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Pour olive oil into the dutch oven on medium-high. Add the veggie combination and 1/2 tsp salt. Cook until vegetables dry out, about 5 minutes.

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Add cubed chicken, bay leaves, and remaining salt. Turn chicken for 5-6 minutes to brown. Vino should evaporate in 5 minutes. Wine bubbles and cooks, scrape pan.

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Five cups broth. Steamed arborio rice. Cover and lower rice pot heat. To cook al dente rice, stir and scrape the pan every 5 minutes for 20–25 minutes.

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Mix butter into cooked rice. Mix in parsley and parmesan. Cover and let absorb liquid for 5 minutes without heat. Add extra parmesan and parsley.

Calories: 523kcal | Carbohydrates: 62g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 2897mg | Potassium: 661mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2979IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 4mg 


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