If you are a risotto fan, why not to try this Spring Asparagus Risotto recipe. I’m ashamed to admit that there was a time in my life when I thought that all rice dishes taste the same, by which I mean bland. It took a year living in the Philippines to show me the incredible variety of flavourful dishes that could be made out of rice. The recipe for chicken risotto I am sharing today is far from Asian style of eating rice. But what they have in common is using rice as the star of the show. The magic of risotto rice is the creaminess it brings to a dish. Luxurious, decadent creaminess that I just can’t get enough of. To make a good thing even better, we’ve added savoury chicken, nutty mushrooms and salty Parmesan cheese. Intrigued? I hope so, because you are going to love this one! This risotto is not a side dish. Not an afterthought. It is truly a main course, delicious and satisfying in every way.
Traditional risotto
The main thing that sets this recipe apart from the more traditional risotto recipes is that it combines rice with a protein for a complete one pan dinner. Traditionally Italian risottos are vegetarian with the exception of seafood risotto. The reason for it lies in the Italian way of eating. The meals consist of three courses. We, however, are not Italians but often take inspiration from their delicious cuisine to create dishes that suit our lifestyle a little bit better. That is why we usually combine meat and pasta or meat and risotto. It saves us time and works for our palate.
Ingredients
Creamy chicken risotto is extremely easy to make despite the myth that you have to be chained to a stove and stir it endlessly. What is even more appealing is that a proper risotto requires very few ingredients. All you truly need is:
arborio rice olive oil onion or shallots dry white wine or Vermouth good quality stock Parmesan cheese
To those basic ingredients you can add any flavour you like. For the chicken risotto with mushrooms and thyme I added two chicken breasts and a handful of shiitake mushrooms with fresh thyme. I rely on Parmesan for flavour, not for creaminess. This particular recipe for chicken risotto uses only 50g or ½ cup of freshly grated Parmesan cheese, spread among 4 portions. So if you are watching what you eat, this recipe won’t ruin your diet.
What rice to use
It’s a common misconception that you have load risotto with cheese to achieve that creamy consistency it’s famous for. In reality all you need is a specific type of starchy rice that becomes creamy when cooked and stirred once in a while. I usually buy arborio rice as it is readily available in most supermarkets. It is also very affordable. You can also buy Carnaroli, Vialone, etc. but they are more difficult to find.
Substitutions and variations
I used skinless, boneless chicken breasts but skinless, boneless chicken thighs will work just as well. You can omit mushrooms if you don’t like them. Artichokes would be a great substitute for mushrooms if you like to add a vegetable to your one pan dinner. Other vegetables like spinach, peas, even broccoli will also be a great substitute. You can use Pecorino or Grana Padano cheese in place of Parmesan. This particular recipe uses water instead of stock since both chicken and mushrooms add much flavour to the risotto. However, feel free to use chicken or vegetable stock if desired. You can also use dried thyme instead of fresh thyme.
Serving suggestions
Creamy dishes like risotto are best when served with a fresh side like salad. To keep with the Italian theme, try serving with Caprese Salad! Or go with Roasted Tenderstem Broccoli with Lemon Garlic Vinaigrette. The acidity of the vinaigrette is perfect for cutting through the creaminess of risotto.
Storage and leftovers
Risotto works beautifully as leftovers. Keep it in an airtight container in the refrigerator for up to 3-4 days. Or freeze for up to 1 month. It will heat up easily in a microwave. Give it a stir before serving to make sure it has heated evenly.
More risotto recipes
Butternut Squash Risotto with Sage and Goat Cheese Truffled Lentil and Kale Risotto Spring Asparagus Risotto Risotto Stuffed Peppers Roasted Mushroom Risotto
