Name: Creamy Parmesan Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 tsp olive oil; 6 oz raw chicken breast; 1 tbsp minced shallot; 1 clove minced garlic; 0.25 cup dry arborio rice; 1 cup chicken broth; 2 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp chopped fresh parsley

Instructions

Prep 10 min · Cook 25 min

Dice the raw chicken breast into small, bite-sized pieces and season with half of the sea salt and black pepper.
Heat the olive oil in a small saucepan over medium heat. Add the chicken and sauté until golden and cooked through, about 5-6 minutes. Remove chicken from the pan and set aside.
In the same pan, add the minced shallot and garlic, sautéing for 1 minute until fragrant.
Add the dry arborio rice to the pan and stir for 2 minutes to lightly toast the grains.
Warm the chicken broth in a separate small pot or microwave. Begin adding the broth to the rice 0.25 cup at a time, stirring frequently.
Wait until each addition of broth is almost fully absorbed before adding the next. Continue this process until the rice is tender but firm to the bite, which takes about 18-20 minutes.
Stir the cooked chicken back into the rice along with the grated parmesan cheese and the remaining salt and pepper.
Remove from heat and stir vigorously to create a creamy consistency. Garnish with fresh parsley and serve immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes