Riso You Were Here
Creamy Garlic Chicken Risotto with Mixed Vegetables and White Wine Reduction
55 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto is the Italian answer to 'what if rice, but a hug?' Here, you'll master the magic of slow-stirred rice and learn how white wine and garlic transform everyday chicken and veggies into something worthy of your favorite trattoria.
Ingredients
Yield
4
Instructions
- 01In a large, heavy-bottomed skillet or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken pieces, season with 1 teaspoon salt and 1/4 teaspoon pepper, and cook until just golden and cooked through, about 5 minutes. Transfer chicken to a plate and set aside.
- 02Reduce heat to medium. Add the remaining 1 tablespoon olive oil and minced garlic. Sauté until fragrant but not browned, about 1 minute.
- 03Add the Arborio rice, stirring constantly for 1–2 minutes until the grains look translucent around the edges.
- 04Pour in the white wine and stir, scraping any browned bits off the pan. Let the wine reduce until mostly absorbed, about 2 minutes.
- 05Add 1 cup of stock and stir gently, scraping the bottom of the pan so nothing sticks. As soon as most of the liquid has been absorbed, add another cup of stock. Continue this process, adding stock 1 cup at a time and stirring frequently, until the rice is creamy and tender but still a touch al dente, 20–25 minutes.
- 06Stir in the vegetable mix and reserved chicken. Cook for 3–4 minutes, until the vegetables are heated through and the chicken returns to temperature.
- 07Remove the pan from heat. Add the butter and Parmesan, stirring until the risotto is glossy and creamy. Taste and adjust salt and pepper as needed.
- 08Serve immediately, sprinkled with fresh parsley.
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