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Best Chicken Risotto

A rich and creamy risotto featuring tender chicken, Arborio rice, and a blend of savory flavors. Perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1 cup cooked chicken shredded
  • 1/2 cup Parmesan cheese grated
  • 1 cup peas fresh or frozen
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife
  • Soup ladle

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until the onion is translucent.
  3. Stir in the Arborio rice and cook for 2-3 minutes until the rice is slightly translucent.
  4. Pour in 1 cup of chicken broth, stirring gently.
  5. Continue stirring until the broth is nearly absorbed.
  6. Continue adding broth one cup at a time, stirring frequently until the rice is al dente, which usually takes about 18-20 minutes.
  7. Once the rice is cooked, fold in the shredded chicken and peas.
  8. Remove from heat and stir in the grated Parmesan cheese.

Notes

Garnish with fresh parsley and serve with a mixed greens salad for a complete meal.