Risotto Con Pollo (gf) Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken broth and keep it warm over low heat.

2. 2

   Cook the Chicken

   In a large pan, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside.

3. 3

   Sauté the Aromatics

   In the same pan, add minced garlic and sauté for about 1 minute until fragrant.

4. 4

   Toast the Rice

   Add Arborio rice to the pan and toast for 2-3 minutes, stirring constantly until the rice is slightly translucent.

5. 5

   Add Broth Gradually

   Start adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

6. 6

   Cook the Risotto

   Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes.

7. 7

   Finish the Risotto

   Stir in cooked chicken, lemon juice, mint, basil, and Parmesan cheese. Season with salt and black pepper to taste.

8. 8

   Serve

   Serve hot, garnished with additional herbs and cheese if desired.