Deliciously Creamy Chicken Risotto with Parmesan

Ingredients (Serves 4)

For the Chicken:

• 2 chicken breasts, cut into bite-sized pieces

• Salt and black pepper, to taste

• 1 tsp garlic powder

• 1 tbsp olive oil

For the Risotto:

• 1 ½ cups Arborio rice

• 4 cups chicken broth, kept warm

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 tbsp butter

• 1 tbsp olive oil

• ½ cup grated Parmesan cheese

• ½ cup heavy cream (optional, for extra creaminess)

• Salt and pepper, to taste

• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Cook the Chicken

1. Season chicken pieces with salt, pepper, and garlic powder.

2. Heat olive oil in a skillet over medium-high heat and sauté chicken until golden and cooked through, about 5–6 minutes.

3. Remove chicken and set aside.

2. Start the Risotto

1. In a large skillet or saucepan, heat butter and olive oil over medium heat.

2. Add onion and cook until translucent, about 3 minutes.

3. Stir in garlic and cook 30 seconds until fragrant.

4. Add Arborio rice, stirring for 1–2 minutes to toast slightly.

3. Add Liquids Gradually

1. Begin adding warm chicken broth, one ladle at a time, stirring constantly.

2. Wait until each addition is mostly absorbed before adding the next.

3. Continue until rice is creamy and tender, about 18–20 minutes.

4. Finish the Risotto

1. Stir in cooked chicken, Parmesan cheese, and heavy cream (if using).

2. Adjust seasoning with salt and pepper.

3. Cook for 1–2 minutes until everything is heated through and creamy.

5. Serve

• Plate the risotto and garnish with fresh parsley and extra Parmesan cheese.

• Serve immediately for the creamiest texture.