Chicken And Tarragon Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium heat. Add chicken and cook until browned. Remove from skillet and set aside.
• STEP 2.In the same skillet, add onions and garlic. Cook until softened.
• STEP 3.Add arborio rice and cook for 1-2 minutes, stirring constantly.
• STEP 4.Gradually add chicken broth and white wine, stirring constantly until the liquid is absorbed.
• STEP 5.Continue adding broth, 1/2 cup at a time, stirring constantly until the rice is cooked and creamy.
• STEP 6.Stir in cooked chicken, tarragon, and Parmesan cheese. Season with salt and pepper.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Use homemade chicken broth for the best flavor, or use a high-quality store-bought broth.
• Make sure to stir the risotto constantly to prevent it from sticking to the pan.
• If you prefer a vegetarian version, you can omit the chicken and use vegetable broth instead.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet with a splash of chicken broth or water until heated through.
• Serve as a main dish or as a side dish with grilled chicken or roasted vegetables.