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Parmesan Chicken Alfredo Risotto

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 650
A creamy and flavorful risotto featuring tender chicken, Parmesan cheese, and aromatic herbs, perfect for a comforting meal.

Ingredients

Rice and Broth

  • 1.5 cups Arborio rice or Carnaroli (Premium substitute)
  • 4 cups warm chicken stock or vegetable stock (Vegetarian option)
  • 0.5 cup chicken broth
  • 1 tbsp lemon juice
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 3 tbsp butter (divided)
  • 2 tbsp olive oil
  • 1 lb boneless chicken breasts (cut into bite-sized pieces)
  • 1 cup heavy cream or coconut cream (dairy-free option)
  • 1 cup freshly grated Parmesan cheese (plus extra for serving)
  • 0.5 cup cream cheese (softened)
  • 2 tbsp fresh parsley (chopped)

Salt, black pepper, and Italian seasoning

Instructions 

  • Heat chicken stock in a saucepan and keep warm.
  • Season chicken with salt, pepper, and Italian seasoning. Cook in olive oil until golden and cooked through, then set aside.
  • Sauté onion until translucent, add garlic, then toast rice for 2-3 minutes.
  • Deglaze with chicken broth and lemon juice, then add warm stock gradually, stirring until absorbed, until rice is al dente.
  • Stir in heavy cream, cream cheese, cooked chicken, butter, and Parmesan until creamy. Season to taste.
  • Garnish with parsley and extra Parmesan. Serve hot.

Notes

Use high-quality Parmesan for best flavor. Keep stirring to achieve a creamy consistency.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Risotto