How to Make Cream Risotto

Various dishes with rice are an integral part of the daily diet because they are made quickly and easily, and the possibilities for combining them are almost endless. One of my favorite dishes of this kind is creamy risotto with chicken, which is a regular guest on our table, and I believe you will like it too.

This is actually a slightly richer variation of the usual chicken risotto. The main difference is that in the preparation we use chicken broth, which we regularly pour over the dish during cooking, as well as white wine. Those two ingredients gave this risotto a rich and aromatic taste. Butter is also used, thanks to which this dish got a nice creamy structure that is special enough to end up in its name.

We also added mushrooms to the chicken, which go well with the meat in various dishes, including this one. Other ingredients include paprika, red onion, and scallion leaves, and I definitely recommend using olive oil. You can, of course, also use ordinary oil, but olive oil gives a special and recognizable taste with a Mediterranean flair.

Finally, serve this chicken risotto with some fine Parmesan cheese. Any from a bag will do, but if you have some in a piece that you will grate just before serving, the taste will still be the best.

Season the creamy chicken risotto with salt and pepper as desired, and it is best served with grated Parmesan cheese.
With a glass of wine here is the perfect delicacy for a delicious quick lunch or dinner.
Enjoy!

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Cream Risotto

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Dinner

By queensrecipes – Serves: 4

Prep Time: 20 minutes – Cooking Time: 40 minutes – Total Time: 1 hour

Ingredients

• 2 pieces of chicken white meat (about 350 grams)
• 1 large head of red onion
• 1 red pepper
• 150 g of mushrooms
• 70 g of butter
• 400 g of rice
• 100 ml of white wine
• 200 ml of water
• 1000 ml of chicken broth
• a little olive oil
• spring onion leaves (from 1 bunch)
• salt and pepper to taste

Instructions

1

Boil a liter of water in a pot and make soup from chicken broth or chicken cubes. Keep it warm all the time

2

Cut the red onion, pepper, mushrooms, and scallion leaves into small cubes

3

In a large pot on the stove, put enough olive oil to cover the bottom of the pot and heat it.

4

Cut the chicken into cubes and add it to fry briefly on all sides for about 3 minutes

5

Then add sliced onion and pepper to the meat, stir and fry everything together on medium heat while stirring for 5 minutes

6

Add the mushrooms and butter and as soon as the butter melts, add the rice

7

Stir the rice until it becomes glassy, and cover it with wine and water

8

Add some of the chicken broth, and stir so that the rice does not stick to the bottom of the bowl

9

Gradually add broth until the rice absorbs it completely

10

Add spring onion leaves with the least amount of broth

11

Towards the end, taste the rice and add salt and pepper to taste

12

Serve hot with Parmesan cheese