Creamy Chicken Risotto Recipe
Delicious creamy chicken risotto made without alcohol and is kid-friendly.
Servings 3 people
Calories 460kcal
Ingredients
- 1 cup skinless boneless chicken cubes (I have used chicken thighs)
- 1 cup arborio rice
- 6 cups chicken stock read the notes below
- ½ teaspoon black pepper powder
- 3 tablespoon shredded parmesan cheese
- 1 small onion finely chopped
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 5 tablespoon heavy cream
Instructions
- In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
- Add the chicken and cook until you see the light brown patches.
- Add the rice and stir for two to three minutes on medium-high heat.
- Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
- The cooking time for the rice might take from 20 to 25 minutes.
- Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
- The risotto should be creamy and should be served immediately.
Video
Notes
You can add two chicken bouillon to 6 cups of boiling water and use it if you don’t have liquid chicken stock.
Nutrition
Calories: 460kcal