Creamy Halal Chicken Risotto
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Halal Chicken Risotto
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large skillet, heat the olive oil over medium heat.
- 2.Add the chopped onion and minced garlic to the skillet and sauté until fragrant and translucent.
- 3.Add the chicken pieces to the skillet and cook until browned on all sides.
- 4.Stir in the Arborio rice and cook for an additional 2 minutes, until the rice is coated in the oil.
- 5.Pour in the white wine and stir until it is absorbed by the rice.
- 6.Begin adding the chicken broth, one cup at a time, stirring constantly and allowing each cup to be absorbed before adding the next.
- 7.Continue this process until the rice is creamy and tender, but still has a slight bite.
- 8.Stir in the grated Parmesan cheese and fresh parsley. Season with salt and black pepper to taste.
- 9.Remove from heat and let the risotto rest for a few minutes before serving.
- 10.Garnish with additional Parmesan cheese and parsley, if desired.
- 11.Serve the creamy halal chicken risotto hot and enjoy!
lightbulb_outline Tips
- Use homemade chicken broth for the best flavor, but store-bought will work too.
- Don't rush the cooking process - risotto requires patience and attention.
- Feel free to add your favorite vegetables, such as peas or mushrooms, to the risotto for extra flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.