Description
A comforting family classic ready in 30 minutes, this easy chicken risotto is versatile and perfect for weeknight dinners.
Ingredients
Scale
- 1 tbsp Olive Oil
- 100g Smoked Bacon Lardons or Pancetta
- 2 tbsp Butter
- 1 Large Onion, Finely Diced
- 4–6 Boneless, Skinless Chicken Thighs
- 2 Garlic Cloves, Minced
- 300g Arborio or Carnaroli Rice
- 150ml Dry White Wine
- 1.5L Warm Chicken Stock
- 50g Parmesan, Grated
- ½ Bunch Flat-Leaf Parsley, Chopped
Instructions
- In a large pot over medium heat, add 1 tbsp olive oil and let it shimmer.
- Toss in 100g smoked bacon lardons and cook until crispy, about 5 minutes. Remove and set aside.
- Melt 2 tbsp butter in the same pot and add the diced onion. Cook until translucent, about 3-4 minutes.
- Add the chicken thighs, season with salt and pepper, and cook until golden brown, about 5-6 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add 300g Arborio rice and stir frequently for 2-3 minutes.
- Pour in 150ml dry white wine and cook until it evaporates, about 1-2 minutes.
- Gradually add 1.5L warm chicken stock, stirring frequently, for about 20 minutes until creamy and al dente.
- Stir in the reserved bacon, remaining butter, 50g Parmesan, and parsley. Let rest for 5 minutes before serving.
Notes
Feel free to mix and match ingredients based on what you have. Serve hot with additional parmesan and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg