Chicken & Tomato Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned.
• STEP 2.Add chopped onions and garlic to the pan and sauté until fragrant.
• STEP 3.Stir in Arborio rice and cook for a few minutes until lightly toasted.
• STEP 4.Pour in white wine and cook until it evaporates.
• STEP 5.Gradually add chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed.
• STEP 6.Continue adding broth and stirring until the rice is cooked al dente and creamy.
• STEP 7.Stir in diced tomatoes, grated Parmesan cheese, and chopped fresh basil.
• STEP 8.Season with salt and pepper to taste.
• STEP 9.Serve the risotto hot, garnished with additional Parmesan cheese and basil leaves.

Cooking Tips

• Use homemade or low-sodium chicken broth for the best flavor.
• To achieve a creamy texture, stir the risotto constantly and add the broth gradually.
• Feel free to add other vegetables like peas or mushrooms for extra flavor and texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water and heat in a saucepan over low heat, stirring occasionally.
• Serve the risotto as a main dish or as a side with grilled chicken or roasted vegetables.