Chicken Risotto

This easy chicken risotto recipe is a weeknight meal that uses flavorful, skinless, boneless chicken thighs. They are seasoned with Italian seasoning, Cayenne, and smoked paprika. You can use leftover chicken or grilled chicken. This risotto, made with Arborio Rice and sun-dried tomato and spinach, is a comforting dish. This restaurant-quality dish will impress your family and guests!

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Servings for 4 people

Calories per serving 811 kcal

Ingredients

Risotto

• 4 cups chicken stock
• Chop 1/4 cup sun-dried tomatoes in oil (drained from any oil).
• 5 cloves of minced garlic
• 1.5 cups arborio rice
• 1 cup of dry white wine
• Butter 2 tablespoons
• 34 cup freshly grated Parmesan, or 2/3 cup shredded at room temperature
• 4 oz fresh spinach
• Salt and pepper

Seasonings for chicken

• Smoked paprika, 1 teaspoon
• Half a teaspoon of chilli powder
• Italian Seasoning, 1 Tsp.
• Half a teaspoon of garlic powder
• Cayenne Pepper, 1/4 teaspoon
• 1/4 teaspoon of salt

Chicken

• 1.5 lb Chicken Thighs, Skinless and Boneless
• Salt and freshly ground black Pepper to Taste
• Olive oil 2 tablespoons
• Parsley (for garnishing, optional)

Instructions

Risotto

1. Use a pan with a heavy bottom, such as a skillet made of cast iron, to avoid the rice sticking and burning. While you are cooking the risotto, you can cook the chicken according to the directions in the recipe below.
2. Heat the chicken stock in another saucepan and keep it warm.
3. Remove oil from sun-dried tomato, and reserve just enough (1 tablespoon) to sauté garlic. Sauté the sun-dried tomato and garlic mince in a heavy-bottomed skillet for 1 to 2 minutes.
4. Stir the rice with a wooden spatula or spoon to coat it in olive oil. Stirring constantly, sauté the rice for 1 minute in olive oil on medium heat. Be sure that the rice does not burn.
5. Add white wine to the rice and continue cooking on medium heat. Stir occasionally until the wine has been absorbed.
6. Add 1/2 cup hot chicken stock and continue to stir the rice on low heat until it is almost completely absorbed. It’s not necessary to stir continuously, but just once or twice every minute.
7. Repeat the process when the stock has almost been absorbed. Continue adding chicken stock in 1/2 cup increments until the rice texture is soft but not overly soft. It’s possible that you don’t need to use the entire chicken stock. You may need to add more stock. The rice should be “al dente”, which means it should have a slightly crunchy texture but not be too hard to chew.
8. Reduce heat and add grated Parmesan and butter. Stir well until Parmesan has melted.
9. Add spinach to the pan and stir. Cover the pan and remove it from the heat. Allow the spinach to wilt for a few minutes. Stir the risotto again to incorporate the spinach.
10. Season with salt or pepper.

Cook chicken

1. Note: You can cook the risotto and the chicken simultaneously.
2. Mix seasonings in a small dish. Cut chicken thighs into smaller pieces, but not too small. Season the chicken thighs generously on both sides. It’s not necessary to use the entire amount.
3. Heat a large, heavy-bottomed, high-sided skillet made of cast iron or stainless steel for 3 minutes on medium heat. The skillet will heat up completely.
4. Add 2 tablespoons olive oil. Add the chicken thighs. Cook the chicken for 5 minutes on medium heat, on one side only. The chicken will sear if you cook it this way.
5. Cook the chicken for 5 minutes on low heat, then flip it over and cook another 5 minutes. The thickest part should be 165degF (74.2degC) on the meat thermometer. Remove the chicken from the heat. Remove the chicken from the skillet.

Assembly

1. Serve the risotto with cooked chicken. If you wish, top with fresh chopped parsley.