This easy risotto is perfect for date night, weeknights, and really any night! It’s fresh and simple, full of delicious ingredients that shine from a simple, slow-cooking recipe like risotto. We love to use chicken thighs in this, because of the extra flavor - try not to use breasts if you can avoid it!
Total Time
40min
5.0
2 Ratings
Author: Lauren Holdcroft at SideChef
Servings:
4
Ingredients
•
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
•
1/2
cup
White Wine
•
3
Tbsp
Olive Oil
, divided
•
1
Tbsp
Minced
Fresh Thyme
•
1/2
tsp
Salt
•
1/2
tsp
Ground Black Pepper
Cooking Instructions
1.
Season the Boneless, Skinless Chicken Thighs (1 lb) on all sides with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
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.
3.
Add the Cherry Tomatoes (1 lb) and Fresh Thyme (1 Tbsp). Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.
4.
Add the Arborio Rice (1 1/2 cups) and cook until the liquid is absorbed and the rice starts to toast.
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.
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).
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.
8.
Stir the Parmesan Cheese (1 cup) into the risotto. Season with salt and pepper to taste.
9.
Slice the chicken into pieces on a bias.
10.
Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.
Nutrition Per Serving
CALORIES
666
FAT
22.6 g
PROTEIN
41.1 g
CARBS
68.6 g
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