One-Serving Chicken and Vegetable Risotto

Saucepan, wooden spoon or spatula

10 minutes

35 minutes

Italian

Chicken, Vegetable, Risotto, One Serving

Main Course

Sautéing

Gluten Free

1

1/2 cup Arborio rice

1/2 cup diced chicken breast

1/4 cup diced onion

1/4 cup diced carrots

1/4 cup diced celery

2 cloves garlic, minced

2 tablespoons olive oil

2 cups chicken broth

1/4 teaspoon dried thyme

Salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the onion, carrots, celery, garlic and thyme. Cook for 5 minutes until vegetables are softened.

Add the chicken and cook for an additional 3 minutes until chicken is cooked through.

Add the rice to the pan and stir to combine with the vegetables and chicken. Cook for 2 minutes until the rice is lightly toasted.

Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes or until all of the liquid has been absorbed by the rice. Stir occasionally during cooking time to prevent sticking or burning on the bottom of the pan.

Once all of the liquid has been absorbed by the rice, remove from heat and season with salt and pepper to taste before serving.

Calories – 590 kcal; Fat – 15 g; Carbohydrates – 70 g; Protein – 35 g; Sodium – 810 mg; Sugar – 6 g

This one-serving Chicken and Vegetable Risotto is a delicious Italian dish that can be prepared in just 25 minutes! It’s packed with flavor from sautéed vegetables, herbs, chicken broth, and seasonings – making it a healthy meal that’s sure to satisfy your taste buds!

4

Italian coffee culture is also famous worldwide, and espresso is a staple of Italian life.