Creamy Halal Chicken Risotto

local_grocery_store Ingredients

• 2 Chicken breast, boneless, skinless, cut into small pieces
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 cup Arborio rice
• 4 cups Chicken broth
• 1/2 cup White wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Black pepper, freshly ground

restaurant_menu Method

1. 1.In a large skillet, heat the olive oil over medium heat.
2. 2.Add the chopped onion and minced garlic to the skillet and sauté until fragrant and translucent.
3. 3.Add the chicken pieces to the skillet and cook until browned on all sides.
4. 4.Stir in the Arborio rice and cook for an additional 2 minutes, until the rice is coated in the oil.
5. 5.Pour in the white wine and stir until it is absorbed by the rice.
6. 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. 7.Continue this process until the rice is creamy and tender, but still has a slight bite.
8. 8.Stir in the grated Parmesan cheese and fresh parsley. Season with salt and black pepper to taste.
9. 9.Remove from heat and let the risotto rest for a few minutes before serving.
10. 10.Garnish with additional Parmesan cheese and parsley, if desired.
11. 11.Serve the creamy halal chicken risotto hot and enjoy!

lightbulb_outline Tips

• chevron_rightUse homemade chicken broth for the best flavor, but store-bought will work too.
• chevron_rightDon't rush the cooking process - risotto requires patience and attention.
• chevron_rightFeel free to add your favorite vegetables, such as peas or mushrooms, to the risotto for extra flavor and texture.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.