Saffron Chicken Risotto
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts ⓘ
- salt ⓘ
- 1 dash white pepper ⓘ
- 1 dash ground red pepper ⓘ
- 1 tablespoon olive oil ⓘ
- 1 cup sliced mushrooms ⓘ
- 1/2 cup sliced green onion ⓘ
- 1/2 cup chopped red bell pepper ⓘ
- 1/2 cup chopped celery ⓘ
- 1 tablespoon butter
- 1 cup arborio rice ⓘ
- 1 pinch powdered saffron ⓘ
- 1/3 cup dry white wine ⓘ
- 2 cups chicken broth, heated and kept warm
- 3 cups hot water
- 1/3 cup grated parmesan cheese ⓘ
- 1/3 cup sliced black olives ⓘ
- 1/3 cup heavy cream ⓘ
Instructions
- Cut chicken into 1-inch chunks; season with salt and white pepper. Heat oil in large skillet over medium-high heat. Add chicken, mushrooms, onions, red bell pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
- Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly. Add wine; stir until absorbed. Stir in 1 cup broth; cook uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
- Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).