Risot-tone It Up
Creamy Garlic Chicken Risotto with Sautéed Vegetable Medley
55 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto is the Italian answer to comfort food, and getting it perfectly creamy is easier than you think. Tonight you'll master the gentle art of coaxing starch from rice while layering flavors with garlic, wine, and tender chicken.
Equipment needed
- Dutch oven or heavy-bottomed skillet
Ingredients
Yield
4
Instructions
- 01Pat the chicken breasts dry and season both sides with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken and sear for 5-6 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil.
- 03Reduce heat to medium. Add 2 tablespoons olive oil to the pan, then add the garlic and stir for about 30 seconds until fragrant but not browned.
- 04Stir in the uncooked arborio rice. Cook, stirring constantly, for 2-3 minutes until the rice looks slightly translucent around the edges.
- 05Pour in the white wine and cook, stirring, until almost completely absorbed, about 2 minutes.
- 06Add the diced vegetable mix and 1/2 teaspoon kosher salt. Stir to combine.
- 07Reduce heat to medium-low. Add 1 cup of warm stock and stir often until most of the liquid is absorbed.
- 08Continue to add stock 1 cup at a time, stirring frequently and letting each addition absorb before adding the next, until the rice is creamy and tender but still has a slight bite, about 25-30 minutes total. You may not use all the stock.
- 09When the risotto is nearly done, taste and adjust seasoning with more salt and black pepper as needed.
- 10Slice the rested chicken breasts thinly across the grain.
- 11Remove risotto from heat. Stir in the butter and Parmesan cheese vigorously until melted and creamy.
- 12Spoon the risotto into warm bowls. Top with sliced chicken, sprinkle with fresh parsley, and serve immediately.
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