Ingredients
2 cups arborio rice
1 lb boneless, skinless chicken breasts, diced
1 small onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup dry white wine
1 cup grated Parmesan cheese
1 cup frozen peas
2 tbsp olive oil
2 tbsp butter
Salt to taste
Black pepper to taste
1/4 cup chopped fresh parsley (optional)
Directions
1. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat.
2. Add the diced chicken breasts to the pan, season with salt and black pepper, and cook until they are golden brown and fully cooked through. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining tablespoon of olive oil and butter. Add the finely chopped onion and cook until it becomes translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice is well-coated with oil and slightly translucent around the edges.
6. Pour in the dry white wine and cook, stirring frequently, until the wine has been absorbed by the rice.
7. Begin adding the chicken broth, one cup at a time, stirring continuously. Wait until the broth is mostly absorbed before adding the next cup. Continue this process until all the broth has been added and the rice is creamy and tender.
8. Once the rice is cooked, stir in the cooked chicken, grated Parmesan cheese, and frozen peas. Cook until the peas are heated through and the cheese has melted.
9. Season with salt and black pepper to taste.
10. Remove the pan from heat and gently mix in the chopped fresh parsley, if using.
11. Serve the chicken risotto hot.