Chicken Risotto

5 from 1 vote

Chicken Risotto is luxurious, easy to make, and has a burst of lemony fresh flavor in every bite! Enjoy it as an elegant yet foolproof 30-minute meal for weeknight dinners or gourmet date nights.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: American

Diet: Gluten Free

Keyword: chicken risotto

Servings:

Author: Erin Alvarez

Ingredients

32 oz. chicken broth (4 cups)
1 tbsp olive oil
1.5 lbs. boneless chicken thighs
salt and pepper
3 tbsp butter divided
1 large shallot diced
3 garlic cloves minced
1 tsp salt
1 cup arborio rice
1/2 cup dry white wine
3/4 cup parmesan cheese
1 tsp lemon zest
1 tbsp lemon juice
fresh parsley for garnish

US Customary - Metric

Instructions

Pour the broth into a medium saucepan and heat it over medium-low; you want it to be warm but not boiling.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Season the chicken with salt and pepper, then place it smooth side down into the skillet. Cook the chicken for 5 minutes, then flip over and cook for 5-7 more minutes; transfer to a plate.
To the skillet, add 2 tablespoons of the butter. Once it’s melted, add the shallot, along with a splash of the broth to deglaze the pan. Sauté for 5 minutes, then add the garlic and salt and sauté for 1 minute. Add the rice and stir until translucent, 1-2 minutes. NOTE: if the rice seems to be sticking, add an extra splash of broth.
Pour in the wine and simmer until most of it is absorbed, then ladle in 1 cup of the warm broth and simmer for 4-5 minutes until it’s absorbed. Continue this process, adding in 1 cup of broth at a time, until all of the broth has been used. At this point, the rice should be cooked.
Next, add in the remaining butter, parmesan cheese, lemon zest, and lemon juice and stir to combine.
Add the chicken back in. Garnish with fresh parsley and extra cheese. Enjoy!

Notes

*Calories are per serving and are an estimation.

Nutrition