Chicken Parmesan Risotto
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 2
What is One Serving: 1/2 of the recipe
Calories & Macros per Serving: Calories: 550 Fat: 18g Carbs: 55g Protein: 45g
Ingredients:
1 cup (200g) arborio rice
2 boneless, skinless chicken breasts
½ cup (50g) grated Parmesan cheese
1 tbsp (15ml) olive oil
3½ to 4 cups (840-960ml) low-sodium chicken broth
Instructions:
Cook the Chicken: Heat ½ tbsp olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (75°C). Remove from the skillet, let rest for a few minutes, then slice into thin strips.
Toast the Rice: In the same skillet, add ½ tbsp olive oil and the arborio rice. Stir for 1-2 minutes until lightly toasted and slightly translucent.
Cook the Risotto:
Reduce heat to medium-low and add ½ cup of broth to the rice. Stir frequently until the liquid is absorbed.
Continue adding broth ½ cup at a time, stirring frequently but not constantly, until the risotto becomes creamy and the rice is tender, about 20-25 minutes.
You may not need all 4 cups of broth, so check for doneness after 3½ cups.
Incorporate Cheese: Stir in the grated Parmesan cheese until melted and well combined.
Serve & Enjoy: Divide the risotto between two bowls and top with sliced chicken.
Tips:
Flavor Boost: Season the chicken with garlic powder, paprika, or Italian seasoning for extra depth.
Traditional Touch: Add ¼ cup dry white wine after toasting the rice before adding broth for a more authentic risotto flavor.
Garnish: Sprinkle with fresh parsley or basil for added color and taste.