Although rice is one of the easiest things to make, it remains a versatile and even underrated dinner ingredient. When cooked perfectly, it’s a great source of carbs and goes well with all kinds of different ingredients (like chicken chunks or steamed vegetables). Still, rice can be a lot fancier if you know how to make a simple risotto.
Although a well-made risotto seems like an intimidating dish, it’s actually very easy to make following the right steps. That’s why today, we’re going to make a delicious and simple one-pot chicken and risotto dish that is sure to become a new favorite in your home. Before getting started, remember that the trick is to always keep the dish “alive” by moving it around and watching it closely! When done correctly, this recipe will result in a creamy and filling meal that you’ll come back to again and again. So let’s get started.
Here’s what you’ll need:
- 2 chicken breasts cut into cubes
- 1 14-ounce cans of chicken or beef stock
- 1 1/2 cups of rice
- 3/4 cups of dry white wine
- 1 cup of water (optional)
- 1 bunch of chopped asparagus
- 1-2 chopped zucchinis
- 6 ounces of sliced Portobello mushrooms
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- parmesan
- salt
- pepper
Here’s what you do:
1. Before you get started, make sure to prepare all your ingredients by chopping up your chicken and vegetables according to the descriptions above. When everything is ready, get a big pan or a Dutch oven going over high heat, adding in your olive oil. Let it get hot before adding in your chicken, seasoned with salt and pepper. Brown your chicken all around (for about four or five minutes) and set it aside when it’s done.
2. Next, throw your chopped asparagus, zucchini and mushrooms in the same pan and cook them until they turn soft, for about eight minutes. When those are done, set them aside as well.
3. Melt your butter in the pan you’re using and add in the rice. Keep stirring until the rice is gently toasted and brown before adding your veggies and chicken back in the pan. At this point, turn your head down to medium and add the white wine.
4. Keep cooking until the wine evaporates completely, stirring the entire time. Next, add your chicken stock about a half cup to two-thirds of a cup at a time, continually stirring the entire time. Keep adding liquid every time enough liquid has cooked off that your spoon leaves a track through the rice.
5. When all the chicken stock has absorbed, give your rice a taste to see if it’s tender. Ideally, cook your rice until it’s al dente. If it’s still too crunchy, add a cup of water a little bit at a time, being careful not to make the rice too mushy or gummy. Finally, serve up your chicken and veggie risotto, topping it off with parmesan cheese and additional salt and pepper as necessary!
Although a risotto sounds like it’s going to be overly technical or difficult, the truth is that the steps and ingredients are really simple. Just make sure to keep moving the rice around, paying attention the whole time—and don’t add too much liquid at the end! As always, have fun with this recipe and let us know what you think.
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