Delicious creamy chicken risotto made without alcohol and is kid-friendly.
Course Main dish
Cuisine Italian
Keyword chicken risotto
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 3people
Calories 460kcal
Author Muna Kenny
Ingredients
1cupskinlessboneless chicken cubes (I have used chicken thighs)
1cuparborio rice
6cupschicken stockread the notes below
½teaspoonblack pepper powder
3tablespoonshredded parmesan cheese
1small onion finely chopped
2tablespoonolive oil
1tablespoonunsalted butter
5tablespoonheavy 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.