This creamy risotto builds its base the classic way, ladling warm broth into arborio rice until every grain turns tender and slightly al dente at the center. Juicy seared chicken breast gets folded back in along with fresh thyme and rosemary, adding an herby, savory depth to each bite. A finishing swirl of butter and fresh ricotta is what pushes this into full spoon-clinging, velvety territory, no cream required. A splash of apple cider vinegar in place of wine adds brightness that cuts through the richness perfectly. Finished with a scatter of fresh parsley, it's a comforting, restaurant-style dinner that fits neatly into a gluten free kitchen. Great for a cozy weeknight or a dinner that feels a little more special.
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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.
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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