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Chicken and Tomato Risotto

Chicken and Tomato Risotto
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Creamy risotto with tender chicken and sweet tomatoes, perfect for a comforting meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine or chicken broth
  • 4 cups chicken broth, warmed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. Stir in Arborio rice and cook for 2 minutes, stirring constantly, until the edges of the rice are translucent.
  4. Pour in white wine or chicken broth and stir until absorbed.
  5. Add warmed chicken broth, 1 cup at a time, stirring frequently, allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 20-25 minutes.
  6. Stir in diced tomatoes, cooked chicken, Parmesan cheese, and parsley.
  7. Season with salt and pepper to taste. Serve immediately.

Notes

  • For extra creaminess, stir in a tablespoon of butter at the end.
  • If you don’t have Arborio rice, you can use carnaroli rice.
  • Adjust the amount of broth as needed; you might not use all of it, or you might need a little more.

Nutrition

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