Creamy, cheesy risotto with juicy flavorful chicken covered in a bright fresh pesto.
Firstly, let's start by saying this is obviously a stock photo because unfortunately we ate the risotto too quickly for me to have time to take a cute photo lol so enjoy this one.
SERVINGS
4 Servings
TIME
Prep Time: 10 minutes
Cook Time: 45 minutes
INGREDIENTS
Pesto (homemade or store bought is fine)
Olive Oil
6 tablespoons unsalted butter
2 Tablespoons red onion (finely diced)
1 1/2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock
3/4 cup freshly grated Parmesan cheese
3/4 cup basil pesto (or to taste)
For chicken & seasoning:
2 chicken breasts
Salt
Black pepper
Oregano
Rosemary
Thyme
Paprika
Greek Yogurt (enough to put on both sides of chicken) *optional
TOOLS
Steps
Step 1
Preheat oven to 450F and start seasoning the chicken on both sides. I like really well seasoned chicken so I will add spices until I can't see the actual chicken anymore. After this I will cover both sides in greek yogurt because it helps to keep the chicken from drying out which is awful and no one wants.
Step 2
Heat a large skillet with olive oil on medium high heat, once the pan is hot enough sear the seasoned chicken on both sides for 3-4 minutes per side. Add more oil as needed. Once this is done put chicken into the oven for 13-15 minutes to finish cooking and take out and put aside once done. In the meantime start on the risotto by placing chicken/vegetable stock into a large pot and heating it up. You want it to be warm when you later add to the risotto so it doesn't change the temperature of the dish.
Step 3
Make your pesto fresh if you can but previously I just bought organic store bought and it was still amazing. Next, melt 3 tablespoons of your butter into a large pot until melted and then add your red onion and stir until translucent. Add in your rice and continue cooking until it is just slightly toasted this helps it not become mushy and soggy. Add your white wine to the rice and cook until most of the wine is absorbed.
Step 4
Add one cup of stock to the rice at a time and stir continuously until it is absorbed. Repeat this process until the rice is cooked thoroughly. The key is to keep stirring to get that creamy consistency. Once done cooking, remove from stove and add your butter, cheese and pesto. Lastly season to taste with salt and pepper, make sure to taste before adding salt as the cheese is already quite salty.
Step 5
Prepare plate with bed of risotto, finish with sliced or chopped chicken on top and enjoy!
