Gluten-Free Chicken and Sun-Dried Tomato Risotto

Ingredients

• 1.5 cups Arborio rice
• 6 cups Chicken broth
• 1 lb Chicken breast
• 0.5 cup Sun-dried tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 0.25 cup Parmesan cheese
• 2 tbsp Olive oil
• 1 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper

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 see-through, about 5 minutes.
2. 2Add the 2 cloves of garlic, minced, to the pot. Stir them constantly for 1 minute until you can smell their fragrance.
3. 3Add the 1.5 cups of Arborio rice to the pot. Stir the rice constantly for 2 minutes. This helps the rice grains toast slightly.
4. 4Pour in 1 cup of the 6 cups of chicken broth. Stir the rice and broth together constantly until the rice has absorbed all the liquid. Continue adding the chicken broth, 1 cup at a time, stirring constantly. Wait until all the liquid is absorbed before adding the next cup. Keep doing this until the rice is creamy and tender but still has a slight firmness when you bite it (this usually takes about 25 minutes).
5. 5While the rice is cooking, cut the 1 lb of chicken breast into bite-sized pieces, about 1-inch cubes. Heat a separate medium-sized skillet over medium-high heat (375°F / 190°C). Add the chicken pieces to the hot skillet and cook, stirring occasionally, until they are no longer pink inside and the internal temperature reaches 165°F (74°C).
6. 6Once the rice is creamy and cooked to your liking, add the cooked chicken, the 0.5 cup of sun-dried tomatoes, the 0.25 cup of Parmesan cheese, the 1 tablespoon of butter, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper to the pot. Stir everything together until the butter has melted and all the ingredients are well combined.
7. 7Serve the risotto immediately.

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