Chicken Risotto with Burst Tomatoes

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 lb

Boneless, Skinless Chicken Thighs

3 cups

Cherry Tomatoes

1/2

Yellow Onion , diced

3 cloves

Garlic , minced

5 cups

Chicken Broth , warmed

1 1/2 cups

Arborio Rice

1 cup

Grated Parmesan Cheese

plus more for garnish

1/2 cup

White Wine

3 Tbsp

Olive Oil , divided

1 Tbsp

Minced Fresh Thyme

plus extra for garnish

1/2 tsp

Salt

plus more to taste

1/2 tsp

Ground Black Pepper

plus more to taste

Cooking Instructions

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Step 1

Season the Boneless, Skinless Chicken Thighs (1 lb) on all sides with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) .

Step 2

Heat the Olive Oil (1 1/2 Tbsp) in a high-sided pan over medium heat, and add the Yellow Onion (1/2) and Garlic (3 cloves) to the pan. Cook until onions are translucent.

Step 3

Add the Cherry Tomatoes (3 cups) and Fresh Thyme (1 Tbsp) . Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.

Step 4

Add the Arborio Rice (1 1/2 cups) and cook until the liquid is absorbed and the rice starts to toast.

Step 5

Add the White Wine (1/2 cup) and cook until the liquid has evaporated, make sure to scrape up the browned bits from the bottom of the pan.

Step 6

Turn heat to medium-low. One ladle at a time, add the warm Chicken Broth (5 cups) . Cook, stirring frequently until liquid is absorbed. Continue adding stock like this until the rice is cooked to al dente and the risotto is at a runny, almost soupy texture (it will thicken with the cheese).

Step 7

Once add in all the stock. Heat Olive Oil (1 1/2 Tbsp) in a frying pan over medium-high heat, sear the chicken until golden brown and cook through. Remove from the pan and let rest for 5 minutes.

Step 8

Stir the Parmesan Cheese (1 cup) into the risotto. Season with salt and pepper to taste.

Step 9

Slice the chicken into pieces on a bias.

Step 10

Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.