Chicken Risotto

Why You’ll Love This Recipe

• Well-Balanced Meal: This dish provides a complete meal with protein from the chicken, carbohydrates from the Arborio rice, and nutrients from the sun-dried tomatoes and spinach.
• Comfort Food: The creamy texture of the risotto combined with the savory flavors makes it a perfect comfort food, especially during colder months.
• Impressive Presentation: Despite its simplicity, this risotto presents beautifully, making it suitable for both family dinners and entertaining guests.

Ingredients

• 1.5 pounds skinless boneless chicken thighs
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups chicken broth, kept warm
• 1/4 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: Season the chicken thighs with smoked paprika, cayenne pepper, Italian seasoning, salt, and freshly ground black pepper.
2. Sear the Chicken: In a large skillet, heat olive oil over medium heat. Add the seasoned chicken thighs and cook until browned and fully cooked, approximately 5-7 minutes per side. Once done, remove the chicken from the skillet and set aside.
3. Sauté Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
4. Toast the Rice: Add Arborio rice to the skillet with the garlic. Stir continuously for about 2 minutes until the rice is lightly toasted.
5. Deglaze with Wine: Pour in the dry white wine (if using) and stir until the liquid is mostly absorbed by the rice.
6. Add Broth Gradually: Begin adding the warm chicken broth to the rice, one ladle at a time. Stir frequently, allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente, which should take about 20 minutes.
7. Incorporate Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and fresh spinach into the risotto. Cook until the spinach wilts and the tomatoes are heated through.
8. Finish with Butter and Parmesan: Add the butter and grated Parmesan cheese to the risotto. Stir until both are fully melted and integrated into the dish.
9. Serve: Slice the reserved chicken thighs and arrange them on top of the risotto. Serve immediately while hot.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 10 minutes
• Cooking Time: 40 minutes
• Total Time: 50 minutes

Variations

• Protein Alternatives: Substitute chicken thighs with chicken breasts, shrimp, or even tofu for a different protein source.
• Vegetable Additions: Enhance the risotto by adding mushrooms, asparagus, or peas along with the spinach and sun-dried tomatoes.
• Herb Infusions: Incorporate fresh herbs like basil, parsley, or thyme to introduce additional layers of flavor.

Storage/Reheating

• Storage: Allow the risotto to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Reheat the risotto on the stovetop over low heat, adding a splash of chicken broth or water to restore its creamy consistency. Stir occasionally until heated through. Alternatively, microwave individual portions, adding a bit of liquid and covering to retain moisture.

FAQs

What type of rice is best for risotto?

Arborio rice is ideal due to its high starch content, which imparts the creamy texture characteristic of risotto.

Can I make risotto without wine?

Yes, you can substitute the white wine with additional chicken broth if you prefer to omit alcohol.

How can I tell when the risotto is done?

The risotto is ready when the rice grains are tender yet still firm to the bite (al dente), and the overall dish has a creamy consistency.

Is it necessary to stir risotto constantly?

While frequent stirring is important to release the starches and achieve creaminess, constant stirring is not mandatory. Stir regularly and monitor the texture.

Can I use pre-cooked chicken?

Absolutely, incorporating leftover cooked chicken or rotisserie chicken can expedite the preparation process.

What can I use instead of Parmesan cheese?

Alternatives like Pecorino Romano or Grana Padano can be used, keeping in mind they have distinct flavor profiles.

Chicken Risotto

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• Author: Isabella
• Total Time: 50 minutes
• Yield: 4 servings

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Description

Indulge in this creamy Chicken Risotto, a rich and flavorful Italian-inspired dish made with tender chicken thighs, Arborio rice, sun-dried tomatoes, and fresh spinach. This easy risotto recipe is perfect for weeknight dinners or special occasions, offering a balanced meal with protein, carbohydrates, and nutrients in every bite.

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Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine (optional)
• 4 cups chicken broth, kept warm
• 1/4 cup sun-dried tomatoes, chopped
• 4 cups fresh spinach
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese

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Instructions

1. Prepare the Chicken: Season the chicken thighs with smoked paprika, cayenne pepper, Italian seasoning, salt, and black pepper.

2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken for about 5-7 minutes per side, until browned and fully cooked. Remove and set aside.

3. Sauté Garlic: In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

4. Toast the Rice: Add Arborio rice and stir continuously for 2 minutes until lightly toasted.

5. Deglaze with Wine (Optional): Pour in the dry white wine and stir until mostly absorbed.

6. Add Broth Gradually: Add warm chicken broth, one ladle at a time, stirring frequently. Continue until the rice becomes creamy and al dente (about 20 minutes).

7. Incorporate Sun-Dried Tomatoes and Spinach: Stir in the chopped sun-dried tomatoes and fresh spinach. Cook until the spinach wilts.

8. Finish with Butter and Parmesan: Add butter and Parmesan cheese, stirring until melted and creamy.

9. Serve: Slice the reserved chicken thighs and arrange them on top of the risotto. Serve immediately.

Notes

• Rice Selection: Arborio rice is best for risotto due to its high starch content.
• Substitutions: Use chicken breasts, shrimp, or tofu instead of chicken thighs.
• Vegetable Additions: Mushrooms, asparagus, or peas can be added for extra nutrients.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm on the stovetop with a splash of broth to maintain creaminess.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian