Cheddar Chicken Risotto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish or Dinner
Serves: 4
Ingredients
  • 2 cups arborio rice
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breast
  • 2 small spring onions or leeks
  • 1 cup white wine
  • 2 teaspoons smoked paprika
  • ½ teaspoon of black pepper
  • 4 cups chicken broth
  • ½ cup sharp cheddar (shredded or grated)
  • ½ cup Parmesano reggiano
  • Salt and pepper to taste.
  • Optional: parsley to garnish
Instructions
  1. Cube the chicken breast and season with salt, pepper and paprika. Pan sear over med-high heat in a tablespoon of olive oil. About 3 minutes per side. Set chicken aside.
  2. Warm up the chicken broth in a sauce pan.
  3. On medium heat, put remaining olive oil and butter in a separate medium pan. Add diced onion or leeks and cook until translucent about 3 minutes.
  4. Stir in the arborio rice and coat in the olive oil and butter. .
  5. Stir in the white wine, paprika and pepper. Continue to stir until wine is fully absorbed.
  6. Now begin to ladle in the warmed chicken broth about a ½ cup at a time. After each addition of chicken broth stir and wait until that ladle is fully absorbed before adding another. This takes about 20-25 minutes until the rice tastes fully cooked.
  7. Stir in the cheese and add in the cooked chicken. Add salt and pepper to taste. Be careful adding salt since the cheese is already salty.
  8. Plate and garnish with a sprinkle or paprika, some more Parmesan cheese and parsley.
Recipe by Simply Yum at https://www.simplyyum.com/2014/01/03/cheddarchickenrisotto/