Coconut Free Chicken Risotto

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

For the broth

5 cups chicken broth
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For the risotto

1 lb boneless, skinless chicken breast, cut into ¾-inch pieces
2 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 ½ cups arborio rice
½ cup chicken broth (for deglazing, in place of wine)
1 tbsp apple cider vinegar
2 tbsp unsalted butter
½ cup fresh ricotta
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¾ tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pour the 5 cups of chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking — do not let it boil.
2
Heat 1 tbsp of the olive oil in a 12-inch wide, deep skillet or sauté pan over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.

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