Chicken Risotto

1

– 1.5 cups arborio rice – 1/2 cup dry white wine – 1/2 cup freshly grated Parmesan cheese – Salt and freshly ground black pepper to taste

2

In a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent.

3

Add diced chicken to the saucepan and cook until it’s just white. Stir in the arborio rice and cook until the rice is well-coated with the oil and butter mixture.

4

Begin adding the warm chicken stock, one ladle at a time, allowing the rice to absorb the liquid before adding more.

Full recipe & nutritional value on foodfaithfitness.com