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Almost Hands-free Saffron Risotto With Chicken And... Recipe

Almost Hands-free Saffron Risotto With Chicken And... Recipe

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Almost Hands-free Saffron Risotto With Chicken And...

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Ingredients:

Serving

5 cups low-sodium chicken broth
1/4 tsp saffron threads
1 1/2 cups water
2 bone-in, skin-on chicken breast halves (about 12 oz each), each cut in half crosswise
4 tbsp unsalted butter
1 large onion , chopped fine (about 1 1/2 cups)
table salt
1 large garlic clove , minced or pressed through a garlic press (about 1 tsp)
2 cups arborio rice
1 cup dry white wine
2 oz grated parmesan cheese (about 1 cup)
3/4 cup frozen peas
1 tsp juice from 1 lemon
2 tbsp chopped fresh parsley leaves
2 tbsp chopped fresh chives
ground black pepper

Directions:

1. Bring broth and water to boil in large saucepan over high heat. Reduce heat to medium-low to maintain gentle simmer.
2. Heat olive oil in large Dutch oven over medium heat until just starting to smoke. Add chicken, skin side down, and cook without moving until golden brown, 4 to 6 minutes. Flip chicken and cook second side until lightly browned, about 2 minutes. Transfer chicken to saucepan of simmering broth and cook until instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 15 minutes. Transfer to large plate.
3. Add 2 tablespoons butter to now empty Dutch oven set over medium heat. When butter has melted, add onion and 3/4 teaspoon salt; cook, stirring frequently, until onion is softened but not browned, 4 to 5 minutes. Add garlic and stir until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes.
4. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir 5 cups warm broth and saffron into rice; reduce heat to medium-low, cover, and simmer until almost all liquid has been absorbed and rice is just al dente, 16 to 18 minutes, stirring twice during cooking.
5. Add 3/4 cup warm broth to risotto and stir gently and constantly until risotto becomes creamy, about 3 minutes. Stir in Parmesan and frozen peas. Remove pot from heat, cover, and let stand for 5 minutes.
6. Meanwhile, remove and discard skin and bones from chicken, and shred meat into bite-size pieces. Gently stir shredded chicken, remaining 2 tablespoons butter, lemon juice, parsley, and chives into risotto. Season with salt and pepper to taste. If desired, add up to 1/2 cup additional broth to loosen texture of risotto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	617.05 Kcal (2583 kJ)
Calories from fat	195.58 Kcal
		% Daily Value*
Total Fat	21.73g	33%
Cholesterol	78.57mg	26%
Sodium	567.08mg	24%
Potassium	444.04mg	9%
Total Carbs	67.45g	22%
Sugars	2.39g	10%
Dietary Fiber	2.77g	11%
Protein	26.87g	54%
Vitamin C	7.5mg	13%
Vitamin A	0.1mg	3%
Iron	1.1mg	6%
Calcium	152.9mg	15%

Amount Per 100 g
Calories	123.84 Kcal (518 kJ)
Calories from fat	39.25 Kcal
		% Daily Value*
Total Fat	4.36g	33%
Cholesterol	15.77mg	26%
Sodium	113.81mg	24%
Potassium	89.12mg	9%
Total Carbs	13.54g	22%
Sugars	0.48g	10%
Dietary Fiber	0.56g	11%
Protein	5.39g	54%
Vitamin C	1.5mg	13%
Iron	0.2mg	6%
Calcium	30.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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