Long-Grain Rice Chicken Risotto
Long-Grain Rice Chicken Risotto
Ingredients
Main
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups long-grain rice
- 4 to 6 cups chicken broth, divided
- 1 teaspoon dried basil or thyme, optional
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions
- 1
Season the chicken breasts with salt and pepper.
- 2
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 3
Add the chicken breasts and cook for 5 to 7 minutes per side, or until cooked through.
- 4
Remove the chicken from the skillet and set aside to cool slightly.
- 5
Shred or dice the chicken.
- 6
Add the onion to the skillet and cook until softened, about 5 minutes.
5 min - 7
Add the garlic and cook for 1 minute more.
1 min - 8
Add the rice and cook, stirring constantly, for 2 to 3 minutes, until lightly toasted.
3 min - 9
Begin adding the chicken broth, 1 cup at a time, stirring constantly until the liquid is absorbed before adding more.
- 10
Continue adding broth and stirring until the rice is tender and creamy, about 20 to 25 minutes.
25 min - 11
Stir in the shredded chicken, basil or thyme (if using), Parmesan cheese, and butter.
- 12
Serve immediately.