Chicken Risotto
A good friend of ours first introduced us to this recipe, and we fell in love with it from the first bite! It is so creamy and tasty, and oh, so very easy and quick to make! Bonus!
Ingredients
Arboreo rice (or any white rice), enough for a normal meal
Chicken or vegetable stock (to cook the rice in)
1/2 onion, diced
Butter (or coconut oil) (for greasing the pan)
Olive oil (optional)
1-2 cartons of fresh cream
1/4 cup parmesan cheese
1/2 grated cheese
1 packet of chicken breast or chicken thighs (diced or shredded)
Instructions
First, cook the rice in the stock until nice and soft.
In another pot, cook the chicken. Fry the onion with the butter and olive oil, and once the onion is nicely sautéed, add in the chicken.
Once the chicken is fully cooked, add in the fresh cream and parmesan cheese. The mixture shouldn't be too thick but also not too runny.
When the chicken mixture is ready, combine with the rice and some shredded cheese and serve right away.
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NOTES: you may find that once you mix the rice and chicken together that the risotto is a bit dry. Do not despair, only add in some more cream until it is nice and creamy.
