Creamy Chicken Risotto

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.

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Nutrition Information Per Serving

  • Calories: 419
  • Calories from Fat: 111
  • 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