Chicken Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Gather all the ingredients and chop the chicken, sun-dried tomatoes, spinach, and shiitake mushrooms. Dice the pancetta and finely chop the onion and garlic.

2. 2

   Cook Pancetta and Chicken

   In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes.

3. 3

   Sauté Vegetables

   Add the chopped onion and minced garlic to the skillet, stirring until the onion becomes translucent, about 3-4 minutes. Then, add the shiitake mushrooms and sun-dried tomatoes, cooking for an additional 2-3 minutes.

4. 4

   Add Rice

   Stir in the Arborio rice, allowing it to toast for about 1-2 minutes, ensuring it is well-coated with the oil and flavors.

5. 5

   Add Broth Gradually

   Begin adding the chicken broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Finish the Risotto

   Stir in the chopped spinach and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the spinach is wilted and the cheese is melted.

7. 7

   Serve

   Remove from heat and let it sit for a minute before serving. Enjoy your Chicken Risotto warm.