Chicken and Artichoke Risotto (Soy-Free)

Ingredients

• 1.5 cups Arborio Rice
• 6 cups Chicken Broth
• 1.5 lbs Chicken Breast
• 1 can Artichoke Hearts (canned, in water)
• 1 medium Onion
• 3 cloves Garlic
• 0.5 cup Dry White Wine (optional)
• 0.5 cup Parmesan Cheese
• 2 tablespoons Olive Oil
• 2 tablespoons Butter (dairy)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 2 tablespoons Fresh Parsley

Instructions

1. 1Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for 30 seconds. Add the 1 medium onion, chopped, and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
2. 2Add the 1.5 lbs of chicken breast, cut into bite-sized pieces, to the pot. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Use a slotted spoon to remove the chicken from the pot and set it aside on a plate.
3. 3Add the 1.5 cups of Arborio rice to the same pot. Stir the rice constantly for 2-3 minutes until the edges of the grains look slightly transparent. This is called toasting the rice.
4. 4If you are using it, pour in the 0.5 cup of dry white wine. Stir the rice constantly until the wine has been completely absorbed by the rice, about 1-2 minutes.
5. 5Begin adding the 6 cups of chicken broth, 1 cup at a time. Add the first cup of warm broth and stir the rice constantly until the liquid is almost completely absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next. Keep doing this until the rice is creamy and tender but still has a slight firmness in the center (al dente), which should take about 25-30 minutes.
6. 6Stir in the 1 can of artichoke hearts (drained and roughly chopped), the cooked chicken you set aside earlier, the 0.5 cup of Parmesan cheese, and the 2 tablespoons of butter. Stir until the cheese is melted and everything is well combined and heated through, about 2-3 minutes.
7. 7Season the risotto with the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Stir well to distribute the seasonings evenly.
8. 8Serve the risotto immediately. Garnish each serving with the 2 tablespoons of fresh parsley, chopped, before serving.

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