Creamy Chicken Risotto
There is nothing more satisfying than a tasty Italian risotto dish. This creamy chicken risotto recipe is a lazy man’s way to make an easy Italian risotto. In this particular recipe the rice is cooked in the oven, rather than the normal way of cooking risotto, where the liquid is added steadily and bit by bit to the pan.
The great advantage of this meal is that there is very little preparation time, and you can just let the oven do all the work for you. It may not be authentic, but it is quick and easy and requires minimal preparation.
Arborio Rice
I use Arborio rice in this recipe as, for me, it is one of the easiest risotto rices to get hold of, especially around where we live. There are other types of risotto rice like Vialone Nano or Carnaroli, but they are not so commonly available around here.
These rice types are all high in starch content which helps to give risotto its creamy texture. I think Arborio rice is a perfectly acceptable risotto rice, and it is certainly good at absorbing the chicken broth. I was amazed how well this dish worked in the oven, cooking in my Le Creuset Dutch oven.
You could of course always vary this dish by adding some Shiitake mushrooms or something similar. But I think it is fine as it is. Simple and tasty, and the chicken was very tender having been partly cooked in the chicken broth until it had been absorbed by the rice.
Finishing off the recipe with some butter, cream and grated Parmesan is just what the rice needs to make it super creamy.
You will find that this meal is extremely satisfying, so if you are thinking of serving it as a starter, then you will not need to make too much of it. The quantities in this recipe were more than enough to feed four people as a main course.
I hope you enjoy making this dish. If you do, please let me know how you get on in the comments section below!
Enjoy!
Creamy Chicken Risotto Recipe
This creamy chicken risotto recipe is an easy way to make risotto without the fuss. Let the oven do the work while you relax with a glass of white....😃
Ingredients
- 3 chicken breasts
- 3 cloves garlic, chopped
- 380g Arborio rice
- 1-litre chicken stock
- 3 sprigs fresh thyme
- 40g salted butter
- 50g Parmesan cheese (grated/flaked)
- 1 shallot, finely chopped
- 200ml White wine
- Salt and Pepper
- Olive oil
- 50ml Cream
Optional
- Chopped parsley
Instructions
- Pre-heat the oven to 200C.
- Heat the olive oil in a skillet. Then season the chicken breasts in salt and pepper to taste.
- Seal the chicken on all sides in the oil until there is no pink visible. Then remove to a plate.
- Take the garlic and shallots and sautee them in some oil for about 2 minutes until soft but not browned (you could do this in your casserole dish if it is suitable for the hob).
- Then place the rice, chicken pieces, wine, stock, thyme, garlic and shallot into a suitably sized casserole dish. The chicken breasts should be on top and should be just covered by the liquid.
- Cover and place in the oven for 35-40 minutes or until the rice has absorbed the liquid.
- Remove from the oven, remove and discard the thyme sprigs, and then add the butter, cheese and cream and stir it into the rice.
Notes
Optionally garnish with some chopped parsley and parmesan, or a fresh sprig of thyme, and serve with the chicken on a bed of delicious creamy risotto rice.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 613Total Fat: 26gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 131mgSodium: 801mgCarbohydrates: 42gFiber: 1gSugar: 6gProtein: 41g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
