Arborio rice is simmered in chicken broth and finished with grated parmesan and black pepper for a risotto that’s as simple to make as it is delicious to eat.
Ingredients
2 cup
Chicken broth (stock), low sodium
2 tsp
Butter, salted
1 cup
Yellow onion
(chopped)
1/4 cup
Risotto rice, arborio
(2/3 cup when cooked)
3/4 tsp
Black pepper
(freshly ground)
150 gm
Chicken breast, boneless, skinless
(2.5 breasts)
Instructions
Heat oil in the pan over medium-high heat. When the oil is hot, add the chicken breasts. Cook, uncovered, for 2 to 3 minutes or until golden. Flip the chicken, reduce the heat to low, and add a few tablespoons of water (or broth) to the pan. Cover the pan with the lid or use foil. Cook covered for 10 to 15 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil. Let the chicken rest for 5 minutes then cut into thick slices. Set aside.
In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
Meanwhile, in a large pan over medium heat, melt butter and add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
Add 1 1/2 cups warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
Uncover and add 1/2 cup warm broth. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more and rice is tender.
Remove from heat. Add pepper and stir until combined. Serve warm alongside chicken breasts.
