Authorluvafoodie
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Smooth, creamy curdle of rice topped all with delicious chicken broth for those to share and enjoy!

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Yields1 Serving
Prep Time30 minsCook Time1 hr 15 minsTotal Time1 hr 45 mins
 2 boxes of (32 oz.) chicken broth
 5 tbsp. butter
 2-3 cloves of garlic minced
 1 medium yellow onion, finely chopped
 1 1/2 cups Arborio rice
 3 sprigs fresh thyme
 1 cup of Pinot Grigio
 1 cup finely grated Parmigiano-Reggiano cheese
 1 cup coarsely grated Fontina cheese, plus more for garnish
 8 ounces cooked chicken breast diced (about 1 1/4 cups)
 Salt and Pepper to taste
1

1. Bake chicken breasts at 375 in a shallow pan with 2 tbsp. of olive oil, dash of salt and pepper.

2

2. Bake for 35 minutes. Cool and cut into bite size pieces. Set aside.

3

3. In a large Dutch pan, add chicken stock, over medium heat.

4

4. In another large Dutch pan: add garlic and onion and butter cook until translucent, about 4 minutes.

5

5. Add rice and thyme; cook, stirring, until the rice is glossy, about 3 minutes.

6

6. Add the wine and cook, stirring, until the liquid is absorbed.

7

7. Add couple dashes of salt and pepper.

8

8. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender and creamy, 30 to 45 minutes.

9

9. Stir in Fontina and Parmigianino cheese and remaining 1 tbsp. butter.

10

10. Garnish with cheese and thyme leaves.

Category

Ingredients

 2 boxes of (32 oz.) chicken broth
 5 tbsp. butter
 2-3 cloves of garlic minced
 1 medium yellow onion, finely chopped
 1 1/2 cups Arborio rice
 3 sprigs fresh thyme
 1 cup of Pinot Grigio
 1 cup finely grated Parmigiano-Reggiano cheese
 1 cup coarsely grated Fontina cheese, plus more for garnish
 8 ounces cooked chicken breast diced (about 1 1/4 cups)
 Salt and Pepper to taste

Directions

1

1. Bake chicken breasts at 375 in a shallow pan with 2 tbsp. of olive oil, dash of salt and pepper.

2

2. Bake for 35 minutes. Cool and cut into bite size pieces. Set aside.

3

3. In a large Dutch pan, add chicken stock, over medium heat.

4

4. In another large Dutch pan: add garlic and onion and butter cook until translucent, about 4 minutes.

5

5. Add rice and thyme; cook, stirring, until the rice is glossy, about 3 minutes.

6

6. Add the wine and cook, stirring, until the liquid is absorbed.

7

7. Add couple dashes of salt and pepper.

8

8. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender and creamy, 30 to 45 minutes.

9

9. Stir in Fontina and Parmigianino cheese and remaining 1 tbsp. butter.

10

10. Garnish with cheese and thyme leaves.

Risotto with Chicken

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