Fontina Risotto with Chicken

Fontina Risotto with Chicken

8 Servings 30 min Cook

Macros/Serving: 456 Calories

Ingredients

5 Tbsp Butter
1 Medium (2-1/2" dia) Onions
3 Tsp Thyme
4 Dash Salt
4 Dash Pepper
2 Breast, bone and skin removed Chicken Breast
1/4 Cup Parsley
4 Cup Chicken Broth
1 Serving 5 fl oz White Wine
1 Cup Parmesan Cheese
1 Cup, shredded Fontina Cheese
2 1/2 Cup White Rice

Directions

Chop onion, precook and dice chicken breast (makes about 1 1/4 cup chicken).

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.

RELEVANT IDEAS

What Would You Like to Eat Today?

TRY ALSO

Customisable Meal Plans Menus Paleo Recipes Vegan Recipes Keto Recipes Recipes Supplements