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Mediterranean-Style Chicken Risotto
Risotto made with chicken, artichoke hearts, sun dried tomatoes and Kalamata olives makes this Mediterranean style dish the perfect meal.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pan
- bowl
📝 Preparation Steps
1
Gather all of your ingredients to ensure you will have all you need to prepare this risotto.
2
Heat the olive oil in a large skillet; then add the diced chicken and cook ⏱️ 3-5 minutes until mostly cooked through and no longer pink.
3
Add the minced garlic and arborio rice and saute for ⏱️ 1 minute until the garlic starts to release flavor.
garlic (thinly sliced or minced)2 clovesarborio rice1 cup
4
Next add the artichoke hearts and liquid, Kalamata olives, sun dried tomatoes, basil and 1 cup of the chicken stock.
kalamata olives (pitted and sliced)1 cupchicken stock (divided)4 cups
5
Mix well, reduce heat to low and cover the pan. Ensure the heat isn't too high and the risotto is cooking at a low temperature. You do not want it to boil.
6
Cook the risotto for several minutes until the liquid is mostly absorbed; then add the 2nd cup of chicken stock. Repeat this process for the 3rd and 4th cup of chicken stock.
chicken stock (divided)4 cups
7
After the 4th cup of stock has mostly absorbed into the risotto, check to make sure the rice is cooked. If it's still bit hard; which can happen if the heat is too high, add 1/2 cup more of chicken stock until the rice is cooked through.
chicken stock (divided)4 cups
8
Remove the risotto from the heat, add the butter, salt and pepper; then mix well until the risotto is creamy. Transfer the risotto to a serving bowl; then garnish with the cheese
butter2 tablespoons
Nutrition Facts
calories
570 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
1421 mg
protein Content
37 g
trans Fat Content
0.2 g
cholesterol Content
101 mg
carbohydrate Content
54 g
saturated Fat Content
7 g
unsaturated Fat Content
13 g
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