Creamy Chicken Risotto is a delicious and comforting Italian dish. Tender, pan seared chicken plus veggies make the perfect toppings for this elegant dish!
In a small saucepan, pour in broth and set to low heat.
Add 2 tablespoons olive oil to a saucepan on medium heat, sauté garlic until fragrant, about a minute.
Add arborio rice to pan and stir with wooden spoon until the edges are translucent another 2 minutes.
Pour in wine and let the wine absorb almost fully, about 5 minutes, stirring halfway through.
Use a ladle to pour about ½ cup of broth into the risotto. Allow risotto to almost fully absorb broth before adding another ladle. Stir risotto occasionally, between ladling in broth.
When there is about a ½ cup of broth left to add to the risotto, take a spoonful to test. Risotto typically is served "al dente" but you can cook it to your personal preference. When resting, the risotto will continue to cook so be sure to not overcook it during this process.
If needed, add the rest of the broth or more to cook to the right consistency for your preference.
Chicken and Veggies
Season the chicken on both sides with salt and pepper.
In your favorite frying pan, heat the pan to medium high heat and add olive oil.
Cook chicken on first side for 3 minutes, until it pulls away easily from the pan.
Flip the chicken to the second side and cook an additional 3 minutes until the internal temperature reaches 165ºF.
Once chicken is cooked, remove from pan and sauté zucchini for about 3 minutes until fork tender.
Use a fork and sharp knife to dice chicken and add with zucchini and chopped tomatoes to cooked risotto.
Finish the dish with parmesan cheese. Serve immediately.
Notes
Always use at least lukewarm stock — never cold.Instead of using wine, squeeze in lemon juice at some point during the cooking process or at the very end for a punch of lemon flavor.To reheat risotto, microwave individual portions or add a splash of cooking broth and bake until heated through.