Name: Creamy Parmesan Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup dry arborio rice; 1.5 cup low-sodium chicken broth; 1 oz parmesan cheese; 1 tsp olive oil; 0.25 cup raw onion; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

566 calories

Protein: 55g; 40% of calories
Carbs: 45g; 33% of calories
Fat: 17g; 28% of calories

Instructions

Prep 10 min · Cook 25 min

In a small saucepan, bring the chicken broth to a low simmer and keep it warm on the back burner.
Heat the olive oil in a large skillet over medium-high heat; add the diced raw chicken breast, sea salt, and black pepper, cooking until golden and just cooked through.
Remove the chicken from the skillet and set aside, then add the finely diced raw onion to the same pan, sautéing until translucent.
Stir in the minced garlic and dry arborio rice, toasting the grains for 2 minutes until the edges are slightly clear.
Add the warm broth one ladle at a time, stirring constantly and allowing the liquid to be fully absorbed before adding the next ladle.
Once the rice is tender and creamy, stir the cooked chicken and parmesan cheese back into the pan until the cheese is melted and the dish is velvety.
Garnish with chopped fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

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