Description

This Creamy Chicken Risotto recipe combines tender chicken breasts with rich mascarpone and parmesan cheeses to create a luxurious and comforting meal. Cooked slowly with bone broth and white wine, the arborio rice becomes perfectly creamy with a hint of lemon freshness. Garnished with green onions and extra parmesan, this risotto is an elegant and satisfying dish perfect for any dinner occasion.

Ingredients

Broth and Chicken

6 cups bone broth (or chicken stock)
1 lemon (peeled and juiced)
2 boneless chicken breasts (sliced in half horizontally)
Kosher salt and pepper (to taste)
1/4 cup all-purpose flour
1 teaspoon garlic powder

Cooking Fats and Aromatics

3 Tablespoons extra virgin olive oil (divided)
1 Tablespoon butter
2 shallots (minced)
1 clove garlic (minced)

Risotto

1 1/2 cups arborio rice
1/2 cup dry white wine (or dry vermouth)
4 tablespoons mascarpone cheese
3/4 cup parmesan cheese (freshly grated)
2 green onions (thinly sliced)

Cook Mode Prevent your screen from going dark

Instructions

Warm the Broth: Heat the chicken broth and lemon peel to a gentle simmer in a saucepan, then keep it warm over low heat while preparing the other ingredients.
Prepare the Chicken: Season the chicken breasts with salt and pepper. In a shallow bowl, combine the flour and garlic powder, then dredge the chicken pieces thoroughly to coat.
Sear the Chicken: In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the coated chicken and cook until golden, about 3-5 minutes per side. Add 1 tablespoon butter and continue cooking for 2 minutes. Remove chicken and set aside.
Sauté Aromatics: To the now empty pot, add the remaining 2 tablespoons olive oil and heat over medium-high heat. Add the minced shallots and garlic, cooking until softened and fragrant.
Toast the Rice: Add the arborio rice to the pot and cook for about 1 minute, stirring constantly to coat with oil and aromatics. Season with salt and pepper to taste.
Deglaze with Wine: Pour in the dry white wine and cook while scraping the bottom of the pot to loosen any browned bits until the wine is fully absorbed by the rice.
Cook with Broth: Add about 2 cups of warm broth and cook, stirring occasionally, until it has mostly evaporated. Repeat by adding 2 more cups of broth and then 1 cup, letting each addition absorb before adding more. Taste the rice to ensure it is creamy with a slight bite (al dente). Add more broth if necessary and cook slightly longer to desired consistency.
Finish the Risotto: Remove the pot from heat. Stir in the lemon juice, mascarpone cheese, and parmesan cheese until everything is well combined and creamy. Adjust seasoning with salt and pepper as needed.
Serve: Thinly slice the cooked chicken and arrange on top of the risotto. Garnish with sliced green onions and additional grated parmesan cheese. Serve immediately and enjoy.

Notes

For a richer flavor, use homemade bone broth instead of store-bought stock.
If you prefer a vegetarian version, omit the chicken and use vegetable broth.
Stir the risotto frequently to avoid sticking and achieve its creamy texture.
Use dry white wine such as Sauvignon Blanc for the best flavor; vermouth is a good alternative.
Leftover risotto can be cooled and stored in the fridge for up to 2 days. Reheat gently with a splash of broth to restore creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian