Chicken Breast with Vegetable Risotto
Chicken breast with vegetable risotto is a delicious and elegant dish that combines the classic risotto technique of Italian cuisine with fresh, seasonal vegetables. This recipe is not only visually appealing but also incredibly creamy and flavorful, making it a perfect choice for a special dinner or everyday meal. The juiciness of the chicken and the rich flavors of the risotto are guaranteed to impress everyone at the table.
Ingredients for this recipe
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Preparation Steps
1
Season the chicken breast fillets with salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken on both sides until golden brown. Set aside to rest.
2
Finely chop the onion and garlic. Dice the carrot into small cubes. Heat the remaining olive oil in a large pan or Dutch oven.
3
Sauté the onion until translucent. Add the garlic and carrot and cook for 3-4 minutes, or until the vegetables are slightly softened.
4
Add the Arborio rice and toast it for 1-2 minutes, until the edges of the rice grains become translucent.
5
Pour in the white wine and stir until it has completely evaporated. Gradually add the hot chicken broth, one ladleful at a time, stirring constantly until the rice absorbs the liquid.
6
When the rice is almost cooked, add the green peas and cook for another 5 minutes.
7
Remove the pan from the heat, stir in the butter and grated Parmesan cheese. Let it rest for 2-3 minutes.
8
Slice the chicken breasts and serve with the creamy vegetable risotto. Garnish with fresh parsley.
