Parmesan Chicken Alfredo Risotto

材料

1 lb chicken breast, cubed

Salt and black pepper, to taste

2 tbsp olive oil, divided

1 tbsp butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup Arborio rice

1/2 cup white wine (optional, or substitute with extra broth)

4 cups chicken broth, warmed

1 cup heavy cream

3/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

手順

Cook the Chicken: Season cubed chicken with salt and black pepper. In a large skillet, heat 1 tbsp olive oil over medium heat. Add chicken and cook until golden and fully cooked, about 5-7 minutes. Remove from skillet and set aside.

Sauté Onion & Garlic: In the same skillet, add remaining olive oil and butter. Sauté chopped onion until translucent, about 3 minutes. Add garlic and cook for another 1 minute until fragrant.

Toast the Rice: Add Arborio rice to the skillet, stirring for 2-3 minutes until lightly toasted

Add Wine & Simmer: Pour in white wine, stirring constantly until mostly absorbed. Gradually add warm chicken broth, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process for about 20 minutes, until the rice is creamy and tender.

Finish with Cream & Cheese: Stir in heavy cream and Parmesan cheese, mixing until the risotto is smooth and creamy. Add cooked chicken back into the skillet and stir to combine.

Serve: Garnish with fresh parsley and extra Parmesan. Serve warm.