Name: Chicken and Tomato Risotto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: France
Ingredients: 25 ml of extra virgin olive oil; 4 boneless, skinless chicken breast cutlets, sliced; 2 finely chopped red onions; 1 dried and chopped shallot; 2 chopped garlic cloves; 5 ml of fresh thyme, chopped; 375 ml of Italian Arborio rice; 1 liter of hot chicken broth; 15 ml of balsamic vinegar; 75 ml of grated Parmesan cheese; 2 beaten eggs; 8 peeled, seeded, and finely chopped Italian tomatoes

Ingredients

Preparation

1- In a saucepan, heat 15 ml of olive oil over medium-high heat. Cook the chicken for 5 to 8 minutes. Remove the chicken after cooking and set aside.
2- Heat the remaining oil in the same saucepan. Add the onions, shallot, garlic, and thyme. Cook, stirring constantly, until the onion is translucent, about 4 minutes. Add the rice and mix well.
3- Moisten with hot chicken broth. Add 250 ml at a time. Stir constantly. Repeat this operation until all the broth has been incorporated. Add the vinegar. Cook until the rice is tender.
4- Add the cooked chicken, Parmesan cheese, eggs, and tomatoes. Mix well and continue cooking over low heat until all the ingredients are hot. Serve immediately.

Chicken and Tomato Risotto

Preparation: 30 min

Cooking: 25 min

Servings: 4

Chicken and tomato risotto is a simple but comforting dish. By combining juicy chicken breast, fresh tomatoes, and creamy rice, this risotto offers a delightful gastronomic experience. Easy to make, it’s the perfect meal for a quiet evening at home. With accessible ingredients, it will enhance your family meals.