Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1/2 tsp (2.5ml) dried thyme
  • 6 cups (1.4 liters) chicken broth, warmed (low sodium preferred)
  • 2 tbsp (30g) unsalted butter
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 ½ cups (300g) Arborio rice
  • ½ cup (120ml) dry white wine (optional)
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • 2 tbsp (30g) fresh parsley, chopped, for garnish

Instructions:

  1. Season the chicken with salt, pepper, and thyme. Heat olive oil in a large saucepan over medium-high heat. Cook chicken until golden brown and cooked through (internal temperature 165°F/74°C). Remove from pan and set aside.
  2. Melt butter in the same saucepan over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and cook until fragrant (about 1 minute).
  3. Add Arborio rice to the saucepan and cook, stirring constantly, for 2 minutes. This toasts the rice and helps release its starches.
  4. Pour in white wine (if using) and cook, stirring, until absorbed.
  5. Begin adding the warm chicken broth, one ladleful at a time. Stir continuously, allowing each ladleful of broth to be absorbed before adding the next.
  6. Continue adding broth and stirring until the rice is creamy and al dente (about 20-25 minutes). The rice should be tender but still have a slight bite.
  7. Stir in the cooked chicken and Parmesan cheese. Cook until heated through.
  8. Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.