Description
This Cheesy Chicken Risotto is a creamy, comforting, and flavorful dish that’s perfect for a satisfying meal. Tender chicken, savory rice, and a rich Parmesan cheese sauce create a symphony of flavors that will leave you wanting more.
Ingredients
Units
Scale
For the Chicken:
- 2.5 lbs boneless, skinless chicken breasts or thighs (or rotisserie chicken shortcut)
- 1 tablespoon chopped garlic (jarred works great!)
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 1/2 teaspoon ground cumin
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley (or 3 tablespoons fresh)
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
For the Risotto:
- 2 cups Arborio rice
- 4 cups chicken stock (store-bought or homemade)
- 1 cup tomato pasta sauce
- 1 cup grated Parmesan cheese, plus extra for serving
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Marinate Chicken: In a bowl, combine garlic, Worcestershire sauce, soy sauce, cumin, oregano, parsley, sugar, and vegetable oil. Add chicken and toss to coat. Cover and marinate for at least 30 minutes (or up to 4 hours).
- Roast Chicken: Preheat oven to 375°F. Place marinated chicken in a foil-lined baking dish and roast for 35-40 minutes, or until cooked through. Let cool slightly, then shred.
- Simmer Stock: While chicken roasts, heat chicken stock in a saucepan. Add a halved onion or veggie scraps for extra flavor (optional). Simmer for 30 minutes, then strain and keep warm.
- Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Sauté onion until softened. Add garlic and cook for 1 minute. Stir in Arborio rice and toast for 2-3 minutes, stirring constantly.
- Cook Risotto: Add warm stock one ladle at a time, stirring continuously until absorbed before adding the next ladle. Repeat for 18-20 minutes, or until rice is creamy but still slightly firm.
- Add Chicken and Sauce: Stir in tomato sauce and shredded chicken. Cook for 2-3 more minutes.
- Finish and Serve: Remove from heat and stir in Parmesan cheese until melted. Season with salt and pepper to taste. Serve hot, topped with extra Parmesan cheese and fresh parsley (optional).
Notes
- Use rotisserie chicken to save time.
- Freeze leftovers in airtight containers for later. Reheat with a splash of broth.
- Discard any marinade that has touched raw chicken unless boiled first.
Nutrition
- Serving Size: 1 serving
- Calories: 670
- Sugar: 8g
- Sodium: 1300mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
