Overhead view of saffron chicken risotto on a pink and blue plate.

Saffron Chicken Risotto

  • Servings
    4

Ingredients

  • 1 ½ pounds boneless, skinless chicken breast
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced
  • ½ cup green onions, sliced
  • ½ cup red bell pepper, chopped
  • ½ cup celery, chopped
  • 1 tablespoon butter
  • 1 cup uncooked U.S. arborio or medium grain rice
  • pinch of ground saffron
  • ⅓ cup dry white wine
  • 2 cups chicken broth
  • 3 cups water
  • ⅓ cup Parmesan cheese, grated
  • ⅓ cup black olives, sliced
  • ⅓ cup heavy cream
 

Directions

  • Cut chicken into 1-inch chunks; season with salt and white pepper.
  • Heat oil in large skillet over medium-high heat until hot. Add chicken, mushrooms, onions, red pepper and celery. Cook and stir until chicken is no longer pink in center. Remove chicken and vegetables; set aside.
  • Melt butter in skillet until hot. Add rice and saffron; cook 2 to 3 minutes, stirring constantly.
  • Add wine; stir until absorbed. Stir in 1 cup broth; cook, uncovered, until broth is absorbed, stirring frequently. Continue stirring and adding remaining 1 cup broth and water, one cup at a time; allow each cup to be absorbed before adding another, until rice is tender and has a creamy consistency, about 25 to 30 minutes.
  • Stir in cheese, olives, cream and chicken mixture; heat thoroughly. Serve immediately.

Nutrition Facts

  • Calories 294
  • Total Fat 6g
  • Cholesterol 73mg
  • Sodium 437mg
  • Carbohydrates 25g
  • Dietary Fiber 1g
  • Protein 30g