Ingredients:

  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) dried thyme
  • 6 cups (1.4 liters) chicken broth, low sodium
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 1/2 cups (300g) Arborio rice
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Season chicken with olive oil, salt, pepper, and thyme. Cook in large skillet until cooked through (165F internal temp). Set aside.
  2. In a saucepan, bring the chicken broth to a simmer. Keep warm over low heat.
  3. In the large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened and translucent (about 5 minutes). Add the garlic and cook for 1 minute more until fragrant.
  4. Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the edges of the rice become translucent. This helps to release the starches.
  5. Pour in the white wine and cook, stirring, until the wine is absorbed.
  6. Add 1 cup (240ml) of the warm chicken broth to the rice. Stir constantly until the liquid is absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
  7. During the last 5 minutes of cooking, add the cooked chicken into the risotto and stir constantly.
  8. Once the rice is creamy and al dente (slightly firm to the bite), remove from heat. Stir in the Parmesan cheese and butter until melted and combined. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve immediately with extra Parmesan cheese on the side.