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Risotto with Chicken Breast Recipe recipe

Risotto with Chicken Breast Recipe

Looking to make a delicious risotto with chicken breast? This is the recipe for you!
4.20 from 5 votes
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Course: Risotto
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 553kcal
Author: Guido Pedrelli

Ingredients

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: 100g | Calories: 553kcal | Carbohydrates: 89g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 1113mg | Potassium: 158mg | Fiber: 3g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 2.1mg | Calcium: 18mg | Iron: 4.6mg
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