Chicken Risotto

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Risotto Chicken Italian

Risotto Chicken Italian


  • 1 pound chicken
  • 3 tablespoons butter or margarine, divided
  • 1/2 cup chopped onion
  • 1 cup uncooked rice
  • 1/3 cup dry white wine
  • 2 cups chicken broth
  • 1/4 cup grated Parmesan cheese
  • ground white pepper to taste.
  • 1/2 cup heavy cream


  1. Cook sausage in large skillet over medium heat
  2. Remove from skillet; drain on paper towels
  3. Set aside
  4. Cook shrimp in 2 tablespoons butter until it turns pink
  5. Remove from skillet; set aside
  6. It will take approximately 25 to 30 minutes
  7. Cook onion until soft in remaining 1 tablespoon butter
  8. Add rice and stir 2 to 3 minutes
  9. Add wine; stir until absorbed
  10. Increase heat to medium high; stir in 1 cup broth
  11. Cook, uncovered, stirring frequently, until broth is absorbed
  12. Continue stirring and adding remaining 1 cup broth and 3 cups water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency
  13. Stir in cheese, pepper, cream, and reserved sausage and shrimp
  14. Stir until mixture is creamy, about 2 to 3 minutes
  15. Serve immediately

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