Italian Risotto with Grilled Chicken and Rosemary
This risotto is the perfect balance between comfort food and healthy eating. Roasted chicken breast is combined with a creamy, rich risotto finished with a touch of rosemary for an extra Italian touch. Once you've made this, it will undoubtedly become a favorite in your repertoire! No stress, making risotto is easier than you think.
Ingredients
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4 chicken breasts
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2 cups Arborio rice
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6 cups chicken broth
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1 onion, finely chopped
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2 cloves of garlic, finely chopped
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1 glass of dry white wine
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2 tablespoons extra virgin olive oil
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Salt and pepper to taste
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2 sprigs of fresh rosemary
Instructions
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1
Heat the olive oil in a large, deep pan and cook the chicken breasts until golden brown and cooked through. Remove them from the pan and keep them on a plate.
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2
In the same pan, add the chopped onion and garlic and cook until soft.
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3
Add the Arborio rice to the pan and stir until the grains are coated with the olive oil.
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4
Add the white wine and let it simmer until the wine is absorbed.
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5
Add a cup of chicken broth and stir until absorbed. Repeat this process until all the broth is absorbed and the rice is cooked.
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6
Slice the roasted chicken and stir it into the risotto. Add salt and pepper to taste.
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7
Garnish the risotto with the fresh rosemary and serve immediately. Buon appetito!