A creamy and flavorful chicken risotto made with tender chicken fillets, aromatic onions, and garlic, cooked to perfection with risotto rice and a rich broth.
Ingredients
- 2piecechicken fillet
- 2pieceonion
- 3clovegarlic
- 1000mLchicken or vegetable broth
- 500grisotto rice
- 2tbspbutter
- 2tbspolive oil
- 1tspred pepper
- 1tspground black pepper
- 1tspsalt
- 2tbspWorcester sauce
- 100mLdry white wine
How to make Chicken Risotto
Cut the chicken fillets into cubes and marinate them with Worcester sauce, red pepper, and black pepper.
In a large pan, heat olive oil and sauté the garlic and onions until they are translucent.
Add the marinated chicken to the pan and fry for 5 minutes.
Add the risotto rice to the pan and stir well.
Pour in the dry white wine and stir until it is absorbed.
Gradually add the broth, one ladle at a time, stirring constantly until the rice is cooked and creamy.
Season with salt and additional black pepper if needed.
Stir in the butter until melted and well combined.
Tips & Tricks
Use warm broth to keep the cooking process consistent.
Stir the risotto constantly to release the starches and achieve a creamy texture.
You can add grated Parmesan cheese at the end for extra flavor.