Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 6 cups (1.4L) chicken broth (low-sodium preferred)
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1.5 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white wine (optional)
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (15g) chopped fresh parsley
  • 2 tbsp (12g) chopped fresh chives
  • Salt and pepper to taste

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and cooked through (internal temperature 165°F / 74°C). Set aside.
  2. In a separate pot, heat chicken broth over low heat. Keep warm.
  3. Heat olive oil in the large pot or Dutch oven over medium heat. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  4. Add Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until lightly toasted and translucent at the edges.
  5. If using, pour in white wine and cook, stirring, until absorbed.
  6. Add 1 cup of warm broth to the rice. Stir constantly until the broth is absorbed.
  7. Continue adding broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Repeat until the rice is creamy and al dente (about 20-25 minutes total).
  8. Stir in cooked chicken, Parmesan cheese, butter, parsley, and chives. Season with salt and pepper to taste. Make chicken risotto!
  9. Serve immediately, garnished with extra Parmesan cheese.