2poundsboneless, skinless chicken thighs(cut into bite-sized pieces)
2dried bay leaves
1cupdry white wine
5cuphot low sodium chicken broth
2cupsArborio rice
3tablespoonsbutter
½cupshredded parmesan cheese
¼cupchopped parsley
Instructions
Place the onions, carrots, celery, and garlic in a food processor fitted with a blade attachment. Pulse until the mixture is finely chopped and almost paste-like in texture.
Pour the olive oil into the dutch oven over medium high heat. Add in the vegetable mixture and half a teaspoon of salt. Cook for about 5 minutes until the vegetables have started to dry out.
Add in the cubed chicken, remaining salt, and bay leaves. Stir the chicken and cook until the chicken begins to brown slightly; about 5-6 minutes. Add in the wine and cook until it has mostly evaporated; about 5 minutes. Scrape the bottom of the pan while the wine bubbles and cooks.
Pour in the 5 cups of hot broth and bring to a boil. Add in the arborio rice and bring to a simmer. Reduce the heat and cover the pot to cook the rice. Stir the rice every 5 minutes scraping the bottom of the pan and continue cooking until the rice is al dente; about 20-25 minutes total.
Once the rice is cooked stir in the butter pieces until well combined. Then stir in the parsley and parmesan cheese. Turn off the heat, cover, and let sit for 5 minutes to allow the excess liquid to absorb. Serve with extra parmesan and parsley sprinkled over top.
Video
Notes
Use a large dutch oven for this recipe. You will need plenty of space for cooking so opt for a bigger 4 quart dutch oven if you have it.
To make a creamy and rich risotto without any cream, use arborio rice. You can find it in the grain section of most grocery stores.
Chicken thighs are great for getting a melt-in-your mouth bite of chicken. Choose the boneless, skinless chicken for easy prep. Then, cut the chicken into bite sized pieces.
If your risotto has too much liquid, cover the pot and let it sit to thicken. Then, starch will absorb the liquid leaving you with the perfect creamy bite.
Refrigerate leftover risotto in an airtight container for up to a four days. You can also freeze individual portions for a quick and easy meal.