Chicken Risotto Renaissance
Rustic Italian Risotto with Chicken, Pasta, and Tomatoes
55 minutes
Serves 4
DinnerItalian
Herb's take
Risotto, but with a twist: we’re using pasta instead of traditional Arborio rice for a creamy, comforting Italian classic. You’ll learn how to coax rich flavor from everyday ingredients and master the art of gradual broth absorption for that signature risotto texture.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- 02Add the diced chicken and sear until golden on all sides, about 5 minutes. Remove to a plate and set aside.
- 03Lower the heat to medium and add the onion. Cook, stirring often, until just translucent, about 4 minutes.
- 04Stir in the minced garlic and cook for 1 minute, just until fragrant.
- 05Add the diced roma tomatoes and 1/2 teaspoon of salt. Cook until the tomatoes have softened and released some juices, about 4 minutes.
- 06Stir in the dry pasta and toast for 2 minutes, stirring constantly.
- 07Pour in the white wine and stir, scraping up any browned bits from the bottom. Let it mostly evaporate, about 1 minute.
- 08Return the chicken to the pan. Add 1 cup of chicken broth and stir frequently until almost absorbed.
- 09Continue adding broth, 1 cup at a time, stirring often and letting each addition absorb before adding the next, until the pasta is creamy and al dente, 15–20 minutes.
- 10Taste and season with remaining salt and pepper. If the risotto is too thick before the pasta is tender, add a splash more broth or hot water.
- 11Turn off the heat and stir in the butter and grated Parmesan until smooth and glossy.
- 12Fold in the chopped basil, reserving a sprinkle for garnish.
- 13Serve hot, topped with extra Parmesan and fresh basil.
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