https://cook.me

Chicken Risotto

Name: Chicken Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Italian
Ingredients: Chicken 1 lb; Chicken stock 1 qt; Vegetable oil 1 tbsp; Unsalted butter 3 tbsp; Shallots 1; Arborio rice 1½ cups; White wine ½ cup; Parmesan cheese ¼ cup; Kosher Salt

a great way to use up cooked chicken

Share
Like 1
45m
Serves 8
Easy
(1)

Ingredients

	1 lb Chicken cooked, around 2 large boneless chicken breasts or the equivalent
	1 qt Chicken stock
	1 tbsp Vegetable oil
	3 tbsp Unsalted butter divided
	1 Shallots medium, chopped; about ½ cup
	1½ cups Arborio rice
	½ cup White wine
	¼ cup Parmesan cheese grated plus extra for shaving
	Kosher Salt to taste

Nutritional information

250

Calories

14g

Fat

61mg

Cholesterol

198mg

Sodium

Carbohydrate

17g

Рrotein

Cuisine:

Italian Recipes

Ingredients

1 lb Chicken
cooked, around 2 large boneless chicken breasts or the equivalent
1 qt Chicken stock
1 tbsp Vegetable oil
3 tbsp Unsalted butter
divided
1 Shallots
medium, chopped; about ½ cup
1½ cups Arborio rice
½ cup White wine
¼ cup Parmesan cheese
grated plus extra for shaving
Kosher Salt
to taste

Chicken Risotto

This Chicken Risotto is one of my favorite comfort foods. A large serving of this chicken and rice dish will brighten up the crappiest day! My top tip when making risotto, if you run out of stock and the risotto still isn’t done, finish the process by adding hot water the same way you added the stock, a ladle at a time, stirring until it’s fully absorbed.

To make this dish, start by sautéing shallot in butter. Add the rice and sauté until it gives off a nutty aroma and the grains are coated with the fat. Add wine and cook until the liquid is absorbed. Pour in one ladle of hot stock and stir until the stock is fully absorbed. Stir constantly to avoid scorching the rice. Add the next ladle of stock as soon as the rice is almost dry and repeat until the grains are tender but still firm. Add the remaining butter and Parmesan cheese and season to taste. Gently fold in the chicken just before serving.

To make my Chicken Risotto, you will need the following ingredients:

Steps to make Chicken Risotto

1	Prepare chicken	3
Pull apart 1 pound of cooked chicken into bite-sized pieces. Set to one side.
2	Heat stock	3
Heat the stock in a saucepan over low heat so that it stays hot, but doesn't come to a boil.
3	Sauté shallot	3
Heat 1 tablespoon of oil and 1 tablespoon butter in a large, heavy-bottomed pot over medium heat. Add 1 medium chopped shallot and sauté for 2 to 3 minutes, until translucent.
4	Stir in rice	3
Stir in 1½ cups of arborio rice. Stir until the rice is evenly coated with butter and has a nutty aroma.
5	Add wine	1
Add ½ a cup of white wine wine and cook for 1 minute, stirring constantly, until the liquid is absorbed into the rice.
6	Add stock	30
Pour in a ladle of the stock to the rice and stir constantly until the liquid is absorbed. Add another ladle of stock when almost all the liquid has been absorbed and keep stirring constantly. Repeat until the rice is tender but still firm without being crunchy.
7	Stir in butter and Parmesan	1
Stir in the remaining 2 tablespoons of butter and ¼ cup of Parmesan cheese and season to taste with kosher salt.
8	Add chicken and season	1
Add the torn chicken pieces to the cooked rice. Taste and adjust seasoning accordingly.
9	Serve	1
Serve garnished with Parmesan cheese.

This Chicken Risotto is a delicious simple meal which is a great way to use up cooked chicken. Come back and leave a review if you decide to try this one!

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.