Chicken Risotto
Ingredients
- 4 cchicken stock
- ¼ csun-dried tomatoes)
in oil, chopped (drained of any oil
- 5 clovesgarlic
minced
- 1 ½ carborio rice
- 1 cdry white wine
- 2 tbspbutter
- ⅝ cparmesan cheese
freshly grated or shredded, at room temperature
- 4 ozfresh spinach
- salt and pepper
- 1 tspsmoked paprika
- ½ tspchili powder
- 1 tspitalian seasoning
- ½ tspgarlic powder
- ¼ tspcayenne pepper
- ¼ tspsalt
- 1 ½ lbchicken thighs
boneless, skinless
- to tastesalt and freshly ground black pepper
- 2 tbspolive oil
- parsley)
chopped (for garnish, optional
Directions
Risotto
- 1
Use a heavy-bottomed pan such as a cast-iron skillet to prevent the rice from sticking to the bottom of the pan and burning. Note: while you cook the risotto, you can also cook the chicken as directed in the recipe card below.
- 2
Heat chicken stock in a separate saucepan until hot and keep it hot.
- 3
Drain oil from sun-dried tomatoes, leaving just enough (about 1 tablespoon) for sauteeing garlic. Sautee minced garlic with chopped sun-dried tomatoes for about 1 or 2 minutes in a cast-iron skillet (or another heavy-bottomed pan).
- 4
Add rice and stir it with a wooden spoon or spatula to coat it with olive oil. Saute the rice in olive oil for about 1 minute on medium heat, stirring. Make sure the rice doesn't burn.
- 5
Add white wine and cook on medium heat, occasionally stirring, until the wine is completely absorbed by the rice.
- 6
Add ½ cup of hot chicken stock to the rice and stir occasionally on medium-low heat until the stock is almost absorbed. You don't have to stir constantly, just once every minute or two.
- 7
When the stock is almost absorbed, add another ½ cup of chicken stock to the rice and repeat the process. Continue to add chicken stock in ½ cup increments until the texture of the rice is soft but not too soft. You might not have to use all of the chicken stock. Or, you might have to use more. The rice should have an "al dente" texture (a bit hard to bite but in no way crunchy) and the grains should be visibly separate (not mushy).
- 8
Reduce heat to low and add butter and grated parmesan. Stir everything well until the parmesan is melted.
- 9
On low heat, add spinach and stir it in. Remove from heat, cover the pan with the lid and allow the spinach to wilt for a couple of minutes. Stir again to incorporate wilted spinach into the risotto.
- 10
Season with salt and pepper.
Cook chicken
- 1
Note: you can cook the chicken at the same time as you make the risotto.
- 2
Combine seasonings for chicken in a small bowl. Slice chicken thighs into smaller pieces (but not too small). Generously season the chicken thighs with the seasonings on both sides. You don't have to use the whole amount.
- 3
Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.
- 4
Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on one side on medium heat for 5 minutes, without moving it. This allows the chicken to sear.
- 5
Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove chicken from the skillet.
Assembly
- 1
Add cooked chicken on top of the risotto and serve. Top with chopped fresh parsley, if you like.
Chicken Risotto
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About this Recipe
Craving a comforting, restaurant-quality meal that’s still easy enough for a weeknight? This Chicken Risotto is pure comfort food, delivering rich flavors and a creamy texture that will impress your family and friends, all from the convenience of your kitchen. It’s an easy weeknight dinner solution that doesn’t compromise on taste or elegance.
This Chicken Risotto stands out thanks to its thoughtfully seasoned boneless, skinless chicken thighs, which are infused with savory smoked paprika, a hint of cayenne pepper, and aromatic Italian seasoning. This flavorful chicken, combined with the creamy Arborio rice, creates a deeply satisfying base. The inclusion of sweet-tart sun-dried tomatoes and fresh spinach elevates the dish, adding layers of vibrant flavor and color that make every bite exciting.
Prepare to indulge in a luxurious main course that is both hearty and refined. You'll experience the velvety richness of perfectly cooked Arborio rice, each grain infused with savory chicken stock and dry white wine. The succulent chicken thighs, seasoned to perfection, provide a robust counterpoint, while the sun-dried tomatoes offer bright, tangy bursts. Fresh spinach wilts into the creamy risotto, adding a touch of verdant freshness and subtle earthiness. This dish is designed to be a deeply satisfying experience, leaving you feeling nourished and pampered.
Customization & Variations
This Chicken Risotto offers delightful flexibility. You can easily adapt it by using leftover chicken, grilled chicken, or cooked rotisserie chicken instead of cooking fresh thighs, making it even quicker for busy evenings. For a delightful twist, consider adding more vegetables like sautéed mushrooms or peas. If you prefer to make a vegetarian version, simply omit the chicken entirely and perhaps add more vegetables or a plant-based protein.
Serve this elegant Chicken Risotto as a comforting main course on a cozy evening or when you want to impress guests with minimal fuss. Garnish with a sprinkle of fresh chopped parsley and extra grated Parmesan cheese for an added touch of sophistication.