Hands Free Chicken & Herb Risotto

Ingredients

  • 5 cups chicken broth
  • 2 cups water
  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts
  • 4 tablespoons unsalted butter
  • 1 large onion chopped
  • salt
  • 1 garlic clove
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • 2 ounces grater parmesian cheese
  • 1 teaspoon lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives
  • ground black pepper

Instructions

  1. Bring brother and water to boil, then reduce heat to medium low.
  2. Heat olive oil in large durch oven.
  3. Add chicken and cook 4 to 6 minutes until golden brown. Flip and repeat.
  4. Transfer chicken to to simmering broth and cook until internal temp of 165 (10 to 15 mins). Transfer to plate.
  5. Add 2 tablespoons butter to dutch oven and melt over medium heat.
  6. Add onion and 3/4 teaspoon salt and cook until onion is soft. 4 to 7 minutes.
  7. Add garlic and stir until fragrant – about 30 seconds.
  8. Add grains and cook stirring frequently until grains are translucent around the edges about 3 mins.
  9. Add wine and cook, stirring constantly until fully absorbed (2-3 mins)
  10. Stir 5 cups of hot broth mixture into rice.
  11. Reduce heat to medium low, cover, and simmer until almost all liquid has been absorbed (16 to 19 mins). Stir twice during cooking.
  12. Add 3/4 cup hot broth mixture to risotto and stir gently and constantly until the risotto becomes creamy (3 mins)
  13. Stir in parmesan.
  14. Remove pot from heat, cover, and let stand for 5 minutes.
  15. Shred chicken and stir in remaining butter, lemon juice, parsley, and chives.
  16. Add salt and pepper to taste.

Number of servings (yield): 6

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Permanent link to this article: http://cookbook.atlow.org/2011/05/27/hands-free-chicken-herb-risotto/