I have made risotto for picky eaters! My roommate, essentially, taught me how to make risotto. We used to make Parmesan Risotto sans chicken and with vegetable stock, and it was still very good, vegetarian, and cheaper. Upon learning that I now had the skill set necessary to make risotto, my mother requested this dish. It has been modified to fit her tastes by adding chicken and using chicken broth. Parmesan Chicken Risotto is creamy and savory. Risotto is also flexible, as it makes the perfect main or side dish, depending on the occasion.
4 skinless chicken breasts (optional)
3 Tbsp. olive oil
Sprinkle of onion powder
Sprinkle of garlic powder
Sprinkle of basil
1/8 tsp. pepper
1 1/2 cups risotto
4+ cups chicken broth (or vegetable stock)
1 cup shredded Parmesan cheese
2 Tbsp. butter
1. Cut chicken breasts into bite-size pieces, cook chicken up to half-way for easy cutting.
2. In a medium saucepan, heat olive oil and add chicken pieces. Cook until chicken starts to brown.
3. Add rice, and stir.
4. Start adding broth, 1 cup at a time (allowing risotto to soak up some of the liquid between cups). Do not allow risotto to become dry at any point.
5. Stir constantly and cook on a low simmer, depending on the precise amount of heat, for around 20 minutes. Taste occasionally to check risotto's consistency. Be careful with your last cup of broth or any extra cups, as you probably would not want soggy risotto.
6. Once cooked, add pepper and sprinkle in some garlic, basil, and/or onion powder. Add Parmesan cheese. Stir.
Serve as soon as possible!