Directions:
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.
- Photograph by Antonis Achilleos
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 942.7 Kcal (3947 kJ) | ||
| Calories from fat | 277.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.84g | 47% | |
|---|---|---|---|
| Cholesterol | 107.73mg | 36% | |
| Sodium | 979.33mg | 41% | |
| Potassium | 553.28mg | 12% | |
| Total Carbs | 111.26g | 37% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 35.12g | 70% | |
| Vitamin C | 6.9mg | 12% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 255mg | 26% | |
| Amount Per 100 g | |||
| Calories | 146.27 Kcal (612 kJ) | ||
| Calories from fat | 43.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 47% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 36% | |
| Sodium | 151.96mg | 41% | |
| Potassium | 85.85mg | 12% | |
| Total Carbs | 17.26g | 37% | |
| Sugars | 0.46g | 12% | |
| Dietary Fiber | 0.33g | 9% | |
| Protein | 5.45g | 70% | |
| Vitamin C | 1.1mg | 12% | |
| Calcium | 39.6mg | 26% | |
* 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.
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