Chicken Risotto with Burst Tomatoes

12 INGREDIENTS • 10 STEPS • 40MINS

Chicken Risotto with Burst Tomatoes

This easy risotto is perfect for date night, weeknights, and really any night! It’s fresh and simple, full of delicious ingredients that shine from a simple, slow-cooking recipe like risotto. We love to use chicken thighs in this, because of the extra flavor - try not to use breasts if you can avoid it!
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This easy risotto is perfect for date night, weeknights, and really any night! It’s fresh and simple, full of delicious ingredients that shine from a simple, slow-cooking recipe like risotto. We love to use chicken thighs in this, because of the extra flavor - try not to use breasts if you can avoid it!
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

40MINS

Total Time

Ingredients

Servings
4
us / metric
Boneless, Skinless Chicken Thigh
1 lb
Boneless, Skinless Chicken Thigh
Cherry Tomato
3 cups
Cherry Tomatoes
Yellow Onion
1/2
Yellow Onion, diced
Garlic
3 cloves
Garlic, minced
Chicken Broth
5 cups
Chicken Broth, warmed
Arborio Rice
1 1/2 cups
Arborio Rice
Parmesan Cheese
1 cup
Grated Parmesan Cheese
plus more for garnish
White Wine
1/2 cup
White Wine
Olive Oil
3 Tbsp
Olive Oil, divided
Fresh Thyme
1 Tbsp
Minced Fresh Thyme
plus extra for garnish
Salt
1/2 tsp
Salt
plus more to taste
Ground Black Pepper
1/2 tsp
Ground Black Pepper
plus more to taste

Nutrition Per Serving

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Calories
666
Fat
22.6 g
Protein
41.1 g
Carbs
68.6 g
Love This Recipe?
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Cooking Instructions

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step 1
Season the Boneless, Skinless Chicken Thigh (1 lb) on all sides with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 1 Season the Boneless, Skinless Chicken Thigh (1 lb) on all sides with Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp).
step 2
Heat the Olive Oil (1 1/2 Tbsp) in a high-sided pan over medium heat, and add the Yellow Onion (1/2) and Garlic (3 cloves) to the pan. Cook until onions are translucent.
step 2 Heat the Olive Oil (1 1/2 Tbsp) in a high-sided pan over medium heat, and add the Yellow Onion (1/2) and Garlic (3 cloves) to the pan. Cook until onions are translucent.
step 3
Add the Cherry Tomatoes (3 cups) and Fresh Thyme (1 Tbsp). Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.
step 3 Add the Cherry Tomatoes (3 cups) and Fresh Thyme (1 Tbsp). Cook over medium-high heat until the tomatoes are browned and bursting, 8-10 minutes.
step 4
Add the Arborio Rice (1 1/2 cups) and cook until the liquid is absorbed and the rice starts to toast.
step 4 Add the Arborio Rice (1 1/2 cups) and cook until the liquid is absorbed and the rice starts to toast.
step 5
Add the White Wine (1/2 cup) and cook until the liquid has evaporated, make sure to scrape up the browned bits from the bottom of the pan.
step 5 Add the White Wine (1/2 cup) and cook until the liquid has evaporated, make sure to scrape up the browned bits from the bottom of the pan.
step 6
Turn heat to medium-low. One ladle at a time, add the warm Chicken Broth (5 cups). Cook, stirring frequently until liquid is absorbed. Continue adding stock like this until the rice is cooked to al dente and the risotto is at a runny, almost soupy texture (it will thicken with the cheese).
step 6 Turn heat to medium-low. One ladle at a time, add the warm Chicken Broth (5 cups). Cook, stirring frequently until liquid is absorbed. Continue adding stock like this until the rice is cooked to al dente and the risotto is at a runny, almost soupy texture (it will thicken with the cheese).
step 7
Once add in all the stock. Heat Olive Oil (1 1/2 Tbsp) in a frying pan over medium-high heat, sear the chicken until golden brown and cook through. Remove from the pan and let rest for 5 minutes.
step 7 Once add in all the stock. Heat Olive Oil (1 1/2 Tbsp) in a frying pan over medium-high heat, sear the chicken until golden brown and cook through. Remove from the pan and let rest for 5 minutes.
step 8
Stir the Parmesan Cheese (1 cup) into the risotto. Season with salt and pepper to taste.
step 8 Stir the Parmesan Cheese (1 cup) into the risotto. Season with salt and pepper to taste.
step 9
Slice the chicken into pieces on a bias.
step 9 Slice the chicken into pieces on a bias.
step 10
Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.
step 10 Serve risotto immediately in large shallow bowls topped with the chicken. Garnish with extra parmesan and fresh thyme leaves.

Tags

Gluten-Free
Comfort Food
Chicken
Date Night
Shellfish-Free
Dinner
Italian
Rice
Vegetables
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