Ingredients
Scale
- 1 cup Arborio rice
- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup onion, diced
- 1/2 cup Parmesan cheese, grated
- 1/4 cup white wine
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and sauté until translucent.
- Stir in Arborio rice and cook for 1-2 minutes.
- Add white wine and cook until absorbed.
- Gradually add chicken broth, one ladle at a time, stirring constantly.
- Once rice is al dente, stir in cooked chicken.
- Add Parmesan cheese and butter, mix well.
- Season with salt and pepper.
- Serve hot.
Notes
- Adjust broth quantity for desired consistency.
- Use leftover chicken for quicker preparation.
- For a richer flavor, add herbs like thyme or rosemary.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Risotto, Italian Cuisine, Comfort Food