Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (450g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 6 cups chicken broth, preferably homemade (1.4 L)
  • 2 tablespoons unsalted butter (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice (300g)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) (120 ml)
  • 1/2 cup grated Parmesan cheese, plus more for serving (50g)
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Season chicken with salt and pepper. Heat olive oil in the pot. Brown chicken, then remove and set aside.
  2. Bring chicken broth to a simmer in a separate saucepan. Keep warm.
  3. Melt butter in the same pot (where you cooked the chicken). Add onion and cook until softened. Add garlic and cook until fragrant.
  4. Add Arborio rice to the pot and toast for 2-3 minutes, stirring constantly.
  5. Pour in white wine and cook, scraping up any browned bits from the bottom of the pot, until the wine is absorbed.
  6. Begin adding warm broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next.
  7. Continue this process for 20-25 minutes, or until the rice is creamy and al dente (slightly firm to the bite).
  8. Stir in cooked chicken, Parmesan cheese, and parsley. Season with salt and pepper to taste.
  9. Serve hot, garnished with extra Parmesan cheese and fresh parsley. This chicken risotto is best served immediately.