Ingredients
- 1 tsp Extra-virgin olive oil plus more for drizzling
- 2 tbsp Butter
- 3 tbsp Onion minced
- 2 cloves Garlic minced
- 3/4 cup Arborio rice
- 4 cups Chicken broth may not need it all
- 1 lb Chicken breast boneless skinless butterflied, see notes
- 2 Eggs beaten
- 3/4 cup Panko breadcrumbs
- 1/4 cup Fresh parsley chopped, plus more for garnish
- 1/4 cup Canola oil
- 2 tbsp Pesto sauce
- 2 tbsp Parmesan cheese grated
- 2 balls Burrata cheese cut in half
- 4 slices Crusty bread or bread of your choice
Instructions
- Heat the olive oil and butter in a pot over medium heat. Add the onions and garlic; sauté for 2-3 minutes.
- Add the rice and stir around to toast the outside of the rice for about 2 minutes. Add 2 ladles of the broth and stir, bring to a simmer.
- Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
- Season the chicken on both sides with salt and pepper. Coat the chicken in the egg, then coat well with breadcrumbs and chopped parsley.
- Heat the canola oil in a pan over medium heat until hot. Cook the chicken on both sides to golden brown and the internal temperature reaches 160°F (about 6-9 minutes). Set aside on a paper towel-lined plate to drain any excess oil, then cut into strips.
- Once the rice is tender and creamy and most of the broth has been absorbed, stir in the pesto and parmesan cheese. Remove from heat, season with salt and pepper if needed.
- Serve the risotto with sliced chicken. Top with burrata, and drizzle with a little olive oil. Season with salt and pepper, garnish with parsley, and serve with bread.
Video
Notes
Pro tip: to butterfly the chicken lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to slice them (carefully) in half.
Nutrition
Calories: 663kcal | Carbohydrates: 57g | Protein: 37g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 172mg | Sodium: 1414mg | Potassium: 756mg | Fiber: 3g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 24mg | Calcium: 117mg | Iron: 5mg
Basil Chicken Risotto
Ingredients
- 1 tsp Extra-virgin olive oil plus more for drizzling
- 2 tbsp Butter
- 3 tbsp Onion minced
- 2 cloves Garlic minced
- 3/4 cup Arborio rice
- 4 cups Chicken broth may not need it all
- 1 lb Chicken breast boneless skinless butterflied, see notes
- 2 Eggs beaten
- 3/4 cup Panko breadcrumbs
- 1/4 cup Fresh parsley chopped, plus more for garnish
- 1/4 cup Canola oil
- 2 tbsp Pesto sauce
- 2 tbsp Parmesan cheese grated
- 2 balls Burrata cheese cut in half
- 4 slices Crusty bread or bread of your choice
Instructions
- Heat the olive oil and butter in a pot over medium heat. Add the onions and garlic; sauté for 2-3 minutes.
- Add the rice and stir around to toast the outside of the rice for about 2 minutes. Add 2 ladles of the broth and stir, bring to a simmer.
- Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.
- Season the chicken on both sides with salt and pepper. Coat the chicken in the egg, then coat well with breadcrumbs and chopped parsley.
- Heat the canola oil in a pan over medium heat until hot. Cook the chicken on both sides to golden brown and the internal temperature reaches 160°F (about 6-9 minutes). Set aside on a paper towel-lined plate to drain any excess oil, then cut into strips.
- Once the rice is tender and creamy and most of the broth has been absorbed, stir in the pesto and parmesan cheese. Remove from heat, season with salt and pepper if needed.
- Serve the risotto with sliced chicken. Top with burrata, and drizzle with a little olive oil. Season with salt and pepper, garnish with parsley, and serve with bread.
Video
Notes
Pro tip: to butterfly the chicken lay the breasts down on a cutting board and use a sharp knife parallel to the cutting board to slice them (carefully) in half.
Nutrition
Calories: 663kcalCarbohydrates: 57gProtein: 37gFat: 31gSaturated Fat: 7gCholesterol: 172mgSodium: 1414mgPotassium: 756mgFiber: 3gSugar: 2gVitamin A: 814IUVitamin C: 24mgCalcium: 117mgIron: 5mg
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