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.

Chicken Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chicken Risotto
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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
Servings: servings
Units:
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
  1. 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.
  2. In a large saucepan, heat the oil and melt the butter over medium heat.
  3. Add the shallots and garlic, stirring until shallots become soft. This should take about 3 or 4 mins.
  4. Add the rice, stirring constantly for about 90 secs.
  5. Add the wine and continue stirring until most of the liquid has been evaporated or absorbed.
  6. 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.
  7. Add cream and parsley and mix well.
  8. Serve immediately.

0 comments

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Creamy Cucumber Soup
Traditionally, soup is hot and eaten on a cold winter day or a blustery spring afternoon, but today I am
Read more.
Soft Pretzel Pumpkins
When it comes to fall, there probably isn't anything more comforting that a hot pretzel with either a delicious cheese
Read more.
Kale Cheddar Quiche
One of my favorite weeknight meals is quiche. There are many ways to make a quiche, but this particular recipe
Read more.
Basil Mushroom Tomato Sauce
Making tomato sauce at home is not difficult and it is much healthier than the preservative-packed jar or can sauce.
Read more.