Risotto Referendum
Creamy Garlic Chicken Risotto with Sautéed Vegetables
55 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Risotto: proof that patience is a virtue and stirring is a workout. In this Italian comfort classic, you’ll master the art of coaxing starch from rice for a creamy texture (without any cream), all while keeping chicken juicy and veggies vibrant.
Ingredients
Yield
4
Instructions
- 01In a medium saucepan, heat the chicken stock over low heat and keep warm throughout cooking.
- 02Meanwhile, heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken in a single layer and cook until golden and just cooked through, about 2 minutes per side. Transfer to a plate and cover loosely with foil.
- 03Reduce heat to medium, add remaining 2 tablespoons olive oil to the same pan, and stir in the garlic. Sauté just until fragrant, about 30 seconds.
- 04Add the Arborio rice and cook, stirring constantly, until the edges look translucent but the center is still opaque, about 2 minutes.
- 05Pour in the white wine and stir, scraping up any browned bits from the chicken. Cook until the wine is almost fully absorbed, about 2 minutes.
- 06Ladle in about 3/4 cup hot chicken stock and stir until most of the liquid is absorbed. Continue adding stock, 3/4 cup at a time, stirring frequently and waiting for each addition to be mostly absorbed before adding more. This process will take about 20 minutes and you may not need all the stock.
- 07With the last addition of stock, stir in the vegetable mix and the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the vegetables are heated through and the rice is creamy but al dente, about 5 minutes.
- 08Remove from heat. Stir in the butter and Parmesan cheese until smooth and glossy.
- 09Gently fold in the cooked chicken and half the parsley. Taste and adjust salt and pepper as needed.
- 10Serve immediately in shallow bowls, garnished with the remaining parsley.
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