Chicken & Tomato Risotto Recipe

Recipe By Slurrp

Chicken & Tomato Risotto is a delicious and comforting Italian dish made with Arborio rice, chicken, tomatoes, and a blend of herbs and spices. The creamy texture of the risotto is achieved by slowly cooking the rice in chicken broth, while the chicken and tomatoes add a savory and tangy flavor. This dish is perfect for a cozy dinner and can be enjoyed on its own or paired with a side salad or garlic bread.

3.8
28 Rating -
Rate
Non Vegdiet
50minstotal
25minsPrep
25minsCook
50m.total
25m.Prep
25m.Cook
Chicken & Tomato Risotto
plan
Bookmark

ingredients serve

Ingredients for Chicken & Tomato Risotto Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/4 Onion, Chopped
  • 1/2 cloves Cloves Garlic, Minced
  • 0.38 cup Arborio Rice
  • 0.13 cup White Wine
  • 1 cup Chicken Broth
  • 1/4 can Diced Tomatoes, Drained
  • 0.13 cup Grated Parmesan Cheese
  • 0.06 cup Fresh Basil, Chopped
  • As required Salt And Pepper To Taste

Directions: Chicken & Tomato Risotto Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced chicken and cook until browned.
  • STEP 2.Add chopped onions and garlic to the pan and sauté until fragrant.
  • STEP 3.Stir in Arborio rice and cook for a few minutes until lightly toasted.
  • STEP 4.Pour in white wine and cook until it evaporates.
  • STEP 5.Gradually add chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed.
  • STEP 6.Continue adding broth and stirring until the rice is cooked al dente and creamy.
  • STEP 7.Stir in diced tomatoes, grated Parmesan cheese, and chopped fresh basil.
  • STEP 8.Season with salt and pepper to taste.
  • STEP 9.Serve the risotto hot, garnished with additional Parmesan cheese and basil leaves.

Cooking Tips

  • Use homemade or low-sodium chicken broth for the best flavor.
  • To achieve a creamy texture, stir the risotto constantly and add the broth gradually.
  • Feel free to add other vegetables like peas or mushrooms for extra flavor and texture.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of chicken broth or water and heat in a saucepan over low heat, stirring occasionally.
  • Serve the risotto as a main dish or as a side with grilled chicken or roasted vegetables.
Nutrition
value
789
calories per serving
27 g Fat65 g Protein66 g Carbs26 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    65g
  • Carbs
    66g
  • Fiber
    26g

MacroNutrients

  • Carbs
    66g
  • Protein
    65g
  • Fiber
    26g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    138mg
  • Iron
    10mg
  • Vitamin A
    281mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    15mg
  • Vitamin B6
    1mg
  • Vitamin B9
    47mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    12mg
  • Vitamin E
    2mg
  • Copper
    2mcg
  • Magnesium
    191mg
  • Manganese
    1mg
  • Phosphorus
    920mg
  • Selenium
    49mcg
  • Zinc
    9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp