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Risotto with Chicken Breast Recipe
Looking to make a delicious risotto with chicken breast? This is the recipe for you!
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Course:
Risotto
Prep Time:
5
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
people
Calories:
553
kcal
Author:
Guido Pedrelli
Ingredients
▢
400
grams
Arborio rice
▢
4
slices
chicken breast
▢
1
onion
chopped
▢
1
liter
vegetable broth
▢
60
g
butter
▢
1
cup
white wine
▢
2
tablespoons
white flour
▢
extra virgin olive oil
▢
Parmigiano-Reggiano
grated
▢
saffron
▢
salt and pepper
to taste
Instructions
▢
With a
kitchen knife
dice the chicken breast, and sprinkle with flour, salt, and pepper.
▢
Next, fry the diced chicken in butter until they're lightly brown. Set aside.
▢
In another
saucepan
, cook the onion in oil and butter.
▢
Next, add the rice, stir gradually and saute for a couple of minutes.
▢
Add a ladle of hot broth until it evaporates or most of it is absorbed by the rice.
▢
After that, add the diced chicken breast to the rice, and simmer for about 4 minutes to let the chicken and rice absorb the flavor.
▢
Add the white wine and let it simmer in medium heat until most of the wine has evaporated.
▢
Add the rest of the broth one cup at a time, until the rice becomes soft and is cooked.
▢
Stir in the saffron and combine well with the rice and diced chicken. Then, add the salt and pepper to taste.
▢
When you're done cooking, add the grated Parmesan cheese and a dollop of butter.
▢
Stir and serve immediately.
Notes
Use a
rice cooker
if you are in a hurry!
Serving:
100
g
|
Calories:
553
kcal
|
Carbohydrates:
89
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
32
mg
|
Sodium:
1113
mg
|
Potassium:
158
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
905
IU
|
Vitamin C:
2.1
mg
|
Calcium:
18
mg
|
Iron:
4.6
mg
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