Time: 40 min.
Complexity: easily
Servings: 4

Risotto with cheese and chicken - a detailed recipe.

Ingredients:

• 4 tbsp. lightly salted chicken broth
• 5 tbsp (75 g) unsalted butter
• 1 medium onion, finely chopped
• 2.5 tbsp. arborio rice
• 3 sprigs of fresh thyme
• 1 cup dry white wine
• 1 cup finely grated Parmesan cheese
• 1 tbsp. coarsely grated cheese Fontina, and also a little for garnish
• 250 g smoked chicken breasts, diced
• 1/4 cup coarsely chopped fresh parsley
• Salt
• Freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, Arborio rice, Parmesan cheese, feta cheese, white wine, thyme, parsley

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Preparation:

Step 1
• Bring broth and 4 cups water to a boil in a saucepan, keep hot.
Step 2
• Meanwhile, melt 4 tablespoons of butter in a saucepan over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the rice and thyme and cook, stirring, until the rice is glossy, about 1 minute.
Step 3
• Add wine and simmer, stirring, until the rice has absorbed the liquid. Add 1 teaspoon of salt. Add a ladle of hot broth, stirring constantly as the liquid evaporates, then add the remaining broth. Cook the rice until tender, 20-25 minutes. Remove the thyme.
Step 4
• Stir in the Parmesan cheese, a tablespoon of butter, half a teaspoon of salt, and pepper to taste. Gently stir in the fontina cheese and chicken breasts.
Step 5
• Divide into portions, sprinkle with parsley and plenty of fontina cheese.
  
  Serve the cheese and chicken risotto with white wine.

Votes: 2