Chicken Risotto recipe - ingredients, nutrition and when to eat it
This creamy one-pan dish is made by sautéing chicken and mushrooms, then gently cooking the rice.
This creamy one-pan dish is made by sautéing chicken and mushrooms, then gently cooking the rice. The nutty cheese flavor pairs well with the mild chicken, making it a satisfying weekday dinner or lunch.
Western · 35 minutes to cook
Nutrition (per 715g serving): 688.1 kcal · protein 32.9g · carbohydrate 73.3g · fat 28.2g · sodium 829.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After sautéing the rice, add the liquid in batches to make the grains tender and the sauce nicely thick.
Tips: Once you add the milk and cheese, avoid simmering over high heat for too long to keep the bottom from sticking.
Tips: Letting it rest for about 2 minutes after cooking helps the sauce cling to the rice.
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Ingredients (1 serving)
- Chicken thigh — 100 g
- Rice — 75 g
- Mushrooms — 70 g
- Onion — 40 g
- Garlic — 1 pc
- Olive oil — 2 tsp
- Milk — 100 ml
- Parmesan cheese — 1 Tbsp
- Water — 300 ml
- Salt — 0.3 tsp
- Ground black pepper — 0.2 tsp