One-Pot Creamy Chicken Risotto by Ne Kucharka

Ingredients

• 500g (1.1 lb) chicken breast, diced
• 300g (1.5 cup) arborio rice
• 1 onion, finely diced
• 2 cloves garlic, minced
• 800ml (3.5 cup) chicken broth, warm
• 150ml (0.6 cup) heavy cream
• 50g (0.5 cup) parmesan cheese, grated
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)
• 0.5 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium-high heat and sear the chicken pieces until golden brown, about 5-6 minutes.
2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent.
3. Stir in the garlic and arborio rice, cooking for 2 minutes until the rice edges are slightly transparent.
4. Pour in the warm chicken broth one ladle at a time, stirring frequently until the liquid is absorbed, about 18-20 minutes.
5. Reduce heat to low, stir in the heavy cream and parmesan cheese, and cook for 2 minutes until the sauce is thick and creamy.
6. Season with salt and pepper, remove from heat, and serve immediately until ready to serve.