Risotto con pollo

Risotto con pollo
Prepare ingredients.
Season 1 chicken breast with 1 teaspoon of salt ...
... and 1 teaspoon of pepper powder.
Remove the skin of 2 cloves of garlic and place in garlic press.
Squeeze through and cut off with knife and put them into a small bowl.
Remove the leaves from a sprig of fresh thyme and add to the garlic.
Add lemon zest ...
... and lemon juice of 1 lemon.
Add 2-3 tablespoons of olive oil.
Mix in.
Pour the marinade over the meat.
Rub spices evenly over all sides of meat pieces.
Cover the bowl well.
Let it rest overnight in the refrigerator.
The next day remove meat from the refrigerator.
Fry chicken breast over medium heat for 3-5 minutes ...
... on both sides.
Chop 1 onion finely.
Heat 3 tablespoons of butter in a pot.
Put chopped onion in the hot butter und fry them until fragrant.
Add 250-300 grams of arborio rice to the pot ...
... and stir it briskly so that the grains are coated with the melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.
Add 150 ml of white wine ...
... and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process.
It's important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry. Continue adding stock, a ladle at a time, for 20 to 30 minutes or until the grains are tender but still firm to the bite, without being crunchy.
Add the parmesan cheese ...
... and stir. Remove the pot from heat.
Cut the fried chicken breast into pieces.


Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. Many types of risotto contain butter, wine, onion, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.

Risotto con pollo is risotto with chicken.


250 grams arborio rice (250-300 grams)
1 chicken breast
1 liter chicken broth
150 milliliters white wine
2 cloves garlic
1 lemon
1 onion
  thyme leaves
3 tablespoons butter
1 teaspoon salt (1-2 teaspoons)
1 teaspoon pepper powder
  grated parmesan cheese
  olive oil