Creamy Chicken Risotto

August 24, 2012 by Leanne Vogel December 3, 2015

This risotto is made up of simple, easy to find ingredients that combine to make one hearty, flavorful risotto.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, chopped
• 2-1/2 cups gluten-free chicken broth
• 2 cups unsweetened almond milk
• 1-1/2 cups risotto rice
• ½ cup white cooking wine
• 2 chicken breasts, cooked and cubed (yield 12 oz. cooked)
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
2. Meanwhile, heat chicken broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
3. Add rice to onion mixture and stir for one minute.
4. Add wine to pan to de-glaze. Cook until the wine has reduced completely.
5. Add cooked and cubed chicken breast.
6. Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
7. Add another 1 cup broth, stir until absorbed.
8. Add in ½ cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 – 30 minutes.
9. Once complete, risotto mixture should be tender. Stir in fresh parsley and serve.
10. To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.

Nutrition Information Per Serving