Creamy Chicken and Vegetable Risotto
Equipment
- Large skillet or saucepan,
- Wooden spoon
- Knife
Ingredients
- 300 g chicken breast diced
- 35 g butter
- 1 onion finely chopped
- Approximately 800ml chicken broth
- 300 g Arborio rice
- 300 g broccoli cut into small florets
- 1 small can of corn kernels drained
- 150 g grated Parmesan cheese
- Salt and pepper to taste
- Pinch of dried oregano
Instructions
- Heat the butter in a large skillet over medium heat.
- Add the diced chicken breast and cook until browned on all sides.
- Add the chopped onion and cook for an additional 2 minutes.
- Stir in the Arborio rice, ensuring each grain is coated in butter.
- Cook for a few minutes until the rice becomes translucent.
- Gradually pour in about 3/4 of the chicken broth, stirring constantly.
- Allow the rice to simmer for approximately 20 minutes, stirring occasionally.
- Meanwhile, steam or blanch the broccoli florets until tender, about 5-7 minutes.
- Add the broccoli to the risotto during the last 5 minutes of cooking.
- Stir in the drained corn kernels and half of the grated Parmesan cheese.
- Season with salt, pepper, and oregano to taste.
- Once the risotto reaches a creamy consistency and the rice is tender, remove from heat.
- Serve the risotto topped with the remaining Parmesan cheese.
Notes & Wine Advice
Wine Advice:
Pair this creamy risotto with a crisp, acidic white wine such as Sauvignon Blanc or Pinot Grigio to balance the richness of the dish. Alternatively, a light-bodied red like Pinot Noir can complement the chicken and vegetables nicely without overpowering the flavors.Nutrition values
Calories: 480 kcal | koolhydraten: 54 g | Eiwitten: 32 g | Vet: 14 g | Suiker: 4 g