This basic risotto recipe is a great side to many meals. It’s smooth and creamy texture makes this a perfect pairing with poultry, its taste is also mild enough that you can serve this with a sauce without changing the flavor profile too much.
If you’re using the canned chicken broth to make risotto, you will want to use a low-sodium version. The broth in this recipe reduces at the same time that it’s cooking into the rice. Using a regular canned broth might cause the risotto to be much too salty.
| Servings | Prep Time | Cook Time |
| 4servings | 5minutes | 20minutes |
| Servings | Prep Time |
| 4servings servings | 5minutes |
| Cook Time |
| 20minutes |
Nutrition Facts
Chicken Risotto
Amount Per Serving
Calories 493
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 404mg
17%
Potassium 234mg
7%
Total Carbohydrates 55g
18%
Dietary Fiber 1g
4%
Sugars 3g
Protein 12g
24%
Vitamin A
14%
Vitamin C
2%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 1/4 cup Shallot minced
- 3 cups chicken broth
- 1 cup Arborio Rice
- 1 teaspoon fresh garlic minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1/2 cup white wine
- 2 tablespoons Butter
- 1/2 cup cream
Servings:
servings
Units:
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Ingredients
Servings:
servings
Units:
|
Nutrition Facts
Chicken Risotto
Amount Per Serving
Calories 493
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 12g
60%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 62mg
21%
Sodium 404mg
17%
Potassium 234mg
7%
Total Carbohydrates 55g
18%
Dietary Fiber 1g
4%
Sugars 3g
Protein 12g
24%
Vitamin A
14%
Vitamin C
2%
Calcium
3%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
|
Instructions
- In a medium sauce pan, bring the chicken stock to a simmer using medium heat, once a simmer had been reached, lower the heat to very low. The idea is to keep the broth hot.
- In a large saucepan, heat the oil and melt the butter over medium heat.
- Add the shallots and garlic, stirring until shallots become soft. This should take about 3 or 4 mins.
- Add the rice, stirring constantly for about 90 secs.
- Add the wine and continue stirring until most of the liquid has been evaporated or absorbed.
- Add 1/2 cup of stock at a time, stirring frequently. Do not add more stock until the previous addition of stock is almost completely absorbed. This process should take around 18 - 20 minutes.
- Add cream and parsley and mix well.
- Serve immediately.
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