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Creamy Chicken Risotto

by December 3, 2015

This risotto is made up of simple, easy to find ingredients that combine to make one hearty, flavorful risotto.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves:

4

Ingredients

Instructions

  1. Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
  2. Meanwhile, heat chicken broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
  3. Add rice to onion mixture and stir for one minute.
  4. Add wine to pan to de-glaze. Cook until the wine has reduced completely.
  5. Add cooked and cubed chicken breast.
  6. Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
  7. Add another 1 cup broth, stir until absorbed.
  8. Add in ½ cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 – 30 minutes.
  9. Once complete, risotto mixture should be tender. Stir in fresh parsley and serve.
  10. To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.

Nutrition Information Per Serving

Calories:

419

Calories from Fat:

419

Total Fat:

12.4

Saturated Fat:

2.5 g

Cholesterol:

76 mg

Sodium:

550 mg

Carbs:

42.8 g

Dietary Fiber:

1.9 g

Net Carbs:

40.9 g

Sugars:

2 g

Protein:

31.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...