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RELATED RECIPES
Italian Potato Chicken Bake
Cajun Chicken Rice Bake
Parmesan Risotto with Sliced Chicken Breast and Toasted Nuts
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60 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
butter
parmesan cheese
milk (2%)
gluten-free
(?)
Has gluten from:
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken broth
butter
parmesan cheese
milk (2%)
chicken breast
vegetarian
(?)
Not vegetarian due to:
chicken broth
chicken breast
pescetarian
(?)
Not pescetarian due to:
chicken broth
paleo
(?)
Not paleo due to:
parmesan cheese
milk (2%)
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
quart
3
tbsp
 
1
tbsp
 
1/2
whole
minced.
 
1 1/4
cups
 
1/2
cups
 
2
tbsp
 
1/3
cups
grated.
 
1
tsp
or as needed, can use any milk of choice.
 
2
whole
boneless, skinless, sliced.
 
1/2
cups
toasted.
 
1/2
cups
 
3
tbsp
toasted.
 
 
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PREPARATION
PREPARING THE RISOTTO
1.
Heat chicken broth in a stockpot over medium-low heat until warmed.
2.
Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes.
3.
Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
4.
Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes.
5.
Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed.
6.
Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
7.
Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt and pepper.
PREPARING THE CHICKEN AND NUTS
8.
Slice the chicken breasts into 1 1/2-2" slices.
9.
Heat 1 tbsp olive oil over medium heat and add the chicken slices in a single layer. Season with pepper.
10.
Cook the slices of chicken on each side until the chicken is cooked through and no longer pink.
11.
Set aside and add the pine nuts and peanuts to the same pan. Add more olive oil if necessary to brown them.
ASSEMBLING THE DISH
12.
In a large bowl or on a plate, spoon a few spoonfuls of risotto.
13.
Top the risotto with slices of chicken breast and sprinkle with toasted pine nuts and peanuts.
14.
Top with fresh basil and serve.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a -40.8% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Dairy Free!
 
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1606
Protein 39.6 g
Carbohydrates 57.0 g
Iron 0.38 mg
Fiber 3.25 g
Calcium 4.11 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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