Feb 02 2008

Chicken Risotto

Basic risotto with chicken broth. Nothing to fancy.

Prep Time: 5 minutes
Cook Time: 30 minutes


  • 1 cup Risotto (Arborio rice)
  • 3 cups Chicken broth
  • 2 tbsp olive oil
  • 2 tbsp butter or margarine
  • 1/2 onion (diced)
  • salt and pepper (optional)


  1. Heat olive oil and butter in saucepan.
  2. Add onion and saute for about 3 minutes.
  3. Add rice to pan, stir to coat rice in oil and butter, and cook for about 2 minutes.
  4. Add 1 cup of the chick broth, and cook over medium heat until all the liquid has been absorbed.
  5. Continue to add the remaining chicken broth, 1 cup at a time, waiting until the previous cup has been absorbed before adding the next.


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