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Chicken and Vegetable Risotto

Creamy Chicken and Vegetable Risotto Recipe finished dish
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This Chicken and Vegetable Risotto is a delightful dish that combines the creaminess of Arborio rice with the savory flavors of chicken and fresh vegetables. Perfect for a cozy dinner any night of the week!

Ingredients

Scale
  • 1 cup Arborio rice
  • 2 cups mixed vegetables (e.g., peas, carrots, corn)
  • 1 lb chicken breast
  • 1/2 cup Parmesan cheese
  • 1 onion
  • 2 cloves garlic
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 4 cups chicken stock

Instructions

  1. Dice the chicken breast into bite-sized pieces. In a large pan, cook the diced chicken over medium heat until browned and fully cooked. Remove from the pan and set aside.
  2. In the same pan, add a knob of butter and a drizzle of olive oil. Sauté finely chopped onions and minced garlic until they become translucent and fragrant.
  3. Add the Arborio rice to the pan, stirring continuously until the rice grains are translucent around the edges.
  4. Gradually add warm chicken stock to the rice, one ladleful at a time. Stir constantly, allowing each addition of stock to be absorbed before adding the next. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
  5. Stir in the cooked chicken and mixed vegetables, cooking until the vegetables are tender and heated through.
  6. Remove the pan from the heat and stir in freshly grated Parmesan cheese until melted and well combined.
  7. Serve the risotto hot, garnished with additional Parmesan cheese and freshly ground black pepper if desired.

Nutrition

Find it online: https://munchtwist.com/creamy-chicken-and-vegetable-risotto-recipe/