Chicken Parmesan Risotto made with boneless, shredded white meat chicken, fire roasted diced tomatoes and arborio rice can be ready in 30 minutes.
Risotto is one of our favorite dishes to make because it can be served as a side dish or a main meal; especially when you add protein like this Chicken Parmesan Risotto.
Some think it's hard to make, but actually it's quite simple if you allow it to cook slowly over a low flame to absorb the liquid a little at a time. It's one of those recipes that requires a bit of patience, but the outcome is well worth it.
Classic parmesan flavors call for tomatoes or sauce and cheese so this version encompasses all of those flavors and more for a delicious, one pan, skillet meal you're family will love. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Extra Virgin Olive Oil
Fresh Garlic: You can use minced or thinly sliced garlic.
Chopped Fresh Basil
Chopped Fresh Parsley
Arborio Rice: Which is a short, Italian pasta that resembles rice kernels.
Chicken Stock: You can use any broth or stock variety.
Cooked Chicken: This recipe is great for utilizing leftover roasted or rotisserie chicken that has already been cooked. If starting from scratch, ensure your chicken is cooked prior to making this recipe. We prefer using white meat for a healthier option.
Fire Roasted Diced Tomatoes: We love the flavor of the fire roasted diced tomatoes and it's super easy to just open a can. However, you can also use any fresh diced tomatoes.
Tomato Paste
Grated Pecorino Romano Cheese
Butter
Kosher Salt
Black Pepper: If you like a little extra heat, you can add some crushed red pepper.
How do you make Chicken Parmesan Risotto?
Start by heating the oil over medium-high heat; then add the garlic, basil and parsley and saute until the garlic starts to release flavor. You don't want it to turn brown and burn.
Next, add the arborio rice and 1 cup of chicken stock, reduce heat to low and simmer until the liquid has been absorbed. Repeat with the 2nd and 3rd cup of stock until the liquid has been absorbed with each addition.
When the 3rd cup of stock has almost been absorbed, add the shredded chicken, tomatoes, tomato paste and final cup of chicken stock. Mix well; then simmer again until the 4th cup of liquid has been absorbed.
Remove the pan from the heat, add the butter, grated cheese, salt and pepper; then stir until the butter has melted and the risotto is creamy. Serve hot.
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- Balsamic Risotto with Grilled Chicken
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Chicken Parmesan Risotto
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 cup arborio rice
- 4 cups chicken stock (divided)
- 1 cup cooked, shredded chicken
- 1- (15-ounce) can fire roasted diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons butter
- ½ cup grated pecorino romano cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Start by heating the oil over medium-high heat; then add the garlic, basil and parsley and saute until the garlic starts to release flavor. (You don't want it to turn brown and burn.)
- Next, add the arborio rice and 1 cup of chicken stock, reduce heat to low and simmer until the liquid has been absorbed. Repeat with the 2nd and 3rd cup of stock until the liquid has been absorbed with each addition.
- When the 3rd cup of stock has almost been absorbed, add the shredded chicken, tomatoes, tomato paste and final cup of chicken stock. Mix well; then simmer again until the 4th cup of liquid has been absorbed.
- Remove the pan from the heat, add the butter, grated cheese, salt and pepper; then stir until the butter has melted and the risotto is creamy. Serve hot.
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