Chicken Risotto

  • Prep + Cook Time
    50 Minutes
  • Servings
    4
  • Calories
    706
  • Nutritional Information
    • 36 g FAt
    • 21 g Sat. FAt
    • 53 g CArbs
    • 0 g Fiber
    • 4 g sugars
    • 38 g proteins

Ingredients

    1 Lb. Forester Farmer’s Market Chicken Breast, thinly sliced
    4 1/2 Tbsp Unsalted Butter
    1 Ea. Small Yellow Onion, med dice
    2 1/2 Cups Risotto Rice
    1/2 Cup White Wine
    1 tsp. Saffron Threads, crumbled  (optional)
    4 1/4 Cups Chicken Stock, hot
    1 Cup Heavy Cream, room temp
    1/2 Cup Parmesan Cheese
    Salt, pinch
    White pepper, as needed

Ingredients

Preparation

    Heat 4 Tbsp butter in a deep sauce pan over medium heat
    –  Add the chicken & onion, cook, stirring frequently. Until golden brown approx. 8 minutes
    –  Add the rice, mix to coat in the butter.
    –  Cook, stirring constantly for 2-3 minutes or until the grains are translucent.
    –  Add the wine, cook, stirring constantly for 1 minute or until reduced
    –  Mix the Saffron with 1/4 cup of the hot stock
    –  Add the liquid to the rice, cook, stirring constantly until absorbed
    –  Gradually add the remaining hot stock a ladle at a time.
    –  Add more stock as the rice absorbs each addition
    –  Add the heavy cream
    –  Cook, stirring for approx 20 minutes or until all the liquid is absorbed and the rice is creamy
    –  Remove from the heat and add the remaining butter.
    –  Mix well, stir in the Parmesan until it melts
    – Season with salt and white pepper to taste
    – Serve immediately on warmed plates

     

Preparation