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

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