Parmesan Chicken Risotto Recipe
Relish the goodness of our Parmesan Chicken Risotto! It's buttery, deliciously savory, and loaded with chicken and veggies—comfort food on a plate.
Servings: 6 servings
Calories: 533kcal
Ingredients
For the Chicken
- 1 tbsp olive oil
- 2 chicken breasts filleted
- 1 cup grated parmesan cheese
- 1 tsp red pepper flakes
- 1 teaspoon Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp paprika
For the Risotto
- 2 tablespoons unsalted butter
- 1 small yellow onion diced
- 1/4 cup white wine
- 2 cup arborio rice OR short grained white rice
- 3-3 1/4 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1/2 lb crimini mushrooms sliced
- 1 bunch asparagus ends removed and stalks cut into thirds or fourths
- 1 (9 oz) jar sun dried tomatoes julienned (reserve the oil)
- 1 (6 oz) jar marinated artichoke hearts coarsely chopped
- 1 tbsp garlic powder
- 1/2 tsp kosher sea salt
- 1/4 tsp ground black pepper
- 1 lemon juiced
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a baking mat; set aside.
- Place a large skillet over medium-high heat and add the olive oil.
- In a shallow dish, combine the Parmesan, red pepper flakes, Italian seasoning, garlic powder, and paprika. Using your fingers, mix them together. Place the chicken in, one at a time, pressing to form a breading or coating on the chicken. Place into the hot pan and sear each side until golden brown.
- Transfer to the prepared baking sheet and bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest.
- Meanwhile, set a large stockpot or Dutch oven over medium heat and add butter. When the butter melts, add the onion and sauté until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist but not swimming. Add the rice, then the chicken broth. Bring the mixture to a boil, then reduce, cover, and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. You may need to add up to 1/4 cup of extra broth if your rice is still firm. Once the rice is fully cooked, turn the heat off, cover, and allow to sit for 5-10 minutes.
- While the rice is cooking, set a large skillet (I wiped out the one I used for the chicken) over medium heat, and add the olive oil. When the oil is hot, add the mushrooms. Cook until brown, then add the asparagus. Cook for an additional 3-5 minutes, then add the sun-dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper, and lemon juice.
- Combine the vegetables with the rice, then season with salt and pepper to taste. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with grated Parmesan, if desired.
Notes
- If you don't want to use the white wine, simply omit it. It adds a nice flavor to the dish, but is not absolutely necessary.
To STORE, place your risotto in an airtight container in the refrigerator for up to 5 days. If you are topping the risotto with chicken, it's best to store them separately. To FREEZE, allow it to cool completely first. Then transfer it into freezer-safe bags or Tupperware containers. It can be stored in the freezer for a couple of months.
To REHEAT, remove it from the fridge, add a little bit of water or broth, and heat it in the microwave. Be sure to stir it during reheating to maintain its creamy texture.
Nutrition
Serving: 6serving | Calories: 533kcal | Carbohydrates: 65g | Protein: 31g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 876mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1004IU | Vitamin C: 16mg | Calcium: 201mg | Iron: 6mg
