Creamy Chicken Risotto

 Overview: Why This Recipe is Special

Chicken Risotto is more than just a meal—it’s an experience. It combines tender chicken, creamy Arborio rice, rich broth, and Parmesan cheese into a dish so satisfying, you’ll want to savor every bite. Best of all, it’s surprisingly simple to make!

Here’s what you need to know:

• Time Requirement: About 30–40 minutes from start to finish.
• Difficulty Level: Beginner-friendly! If you can stir and measure, you’ve got this.
• Special Factor: The slow stirring process creates a luxurious texture that feels like a hug in a bowl.

So whether you’re cooking for family or friends, Chicken Risotto will leave everyone smiling.

Ingredients:

• 1½ cups (300g) Arborio rice (or Carnaroli rice)
• 2 boneless, skinless chicken breasts (about 300g), diced
• 4 cups (1L) chicken stock, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup (120ml) dry white wine (optional, substitute with more stock )
• ½ cup (50g) grated Parmesan cheese
• 2 tbsp butter
• 2 tbsp olive oil
• ½ tsp salt (adjust to taste )
• ¼ tsp black pepper
• ½ tsp dried thyme (or 1 tsp fresh thyme )
• ½ cup (80g) frozen peas (optional )
• 1 tbsp fresh parsley, chopped (for garnish )

Instructions:

1. Cook the Chicken:

   • Heat 1 tbsp olive oil in a large pan or deep skillet over medium heat.
   • Add the diced chicken, season with salt, pepper, and thyme, and cook until golden brown and cooked through (about 5–6 minutes). Remove from the pan and set aside.

2. Sauté Aromatics:

   • In the same pan, add 1 tbsp olive oil and 1 tbsp butter.
   • Sauté the onion until soft (about 3 minutes), then add the garlic and cook for 30 seconds until fragrant.

3. Toast the Rice:

   • Add the Arborio rice to the pan and stir for 1–2 minutes until the grains become slightly translucent.
   • Pour in the white wine (if using) and stir until fully absorbed (about 2 minutes).

4. Add Stock Gradually:

   • Reduce the heat to medium-low. Add 1 cup of warm chicken stock, stirring frequently, until the liquid is fully absorbed.
   • Continue adding the stock ½ cup at a time, stirring often, allowing each addition to absorb before adding the next. This process should take about 18–20 minutes total. The rice should be creamy and al dente.

5. Finish the Risotto:

   • Stir in the cooked chicken, frozen peas (if using), Parmesan cheese, and the remaining 1 tbsp butter.
   • Adjust seasoning with additional salt and pepper to taste.

6. Serve:

   • Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese.
   • Serve immediately while hot and creamy!

Tips for Perfect Risotto:

Keep the stock warm: Cold stock slows down the cooking process and can affect the texture of the risotto.

• Stir often: Frequent stirring helps release the starch from the rice, creating a creamy consistency.
• Rest before serving: Let the risotto rest for 2 minutes before serving to allow the flavors to meld and achieve the ideal texture.