Quick Chicken And Vegetable Risotto Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through.
• STEP 2.Remove the chicken from the skillet and set aside. In the same skillet, add diced onion, minced garlic, and chopped vegetables. Cook until the vegetables are tender.
• STEP 3.Add Arborio rice to the skillet and stir to coat the grains with the oil. Cook for a minute until the rice is slightly toasted.
• STEP 4.Pour in chicken broth and bring to a simmer. Cook, stirring occasionally, until the liquid is absorbed and the rice is creamy and tender.
• STEP 5.Stir in the cooked chicken, grated Parmesan cheese, and chopped fresh herbs. Season with salt and pepper to taste.
• STEP 6.Serve the chicken and vegetable risotto hot, garnished with additional grated Parmesan cheese and fresh herbs.

Cooking Tips

• Use homemade chicken broth or low-sodium store-bought broth for the best flavor.
• Feel free to add your favorite vegetables to the risotto, such as peas, bell peppers, or mushrooms.
• To make the risotto even creamier, stir in a tablespoon of butter at the end of cooking.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the risotto in a skillet with a splash of chicken broth or water to restore its creamy texture.

Storage and Serving

• Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the risotto in a skillet with a splash of chicken broth or water and heat over medium heat until warmed through.
• Serve the chicken and vegetable risotto hot, garnished with additional grated Parmesan cheese and fresh herbs.