Low FODMAP Classic Chicken Risotto

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

4 servings

1 ½ lb boneless, skinless chicken thighs
Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs Signature Farms Bone In Chicken Thighs - 2.00 Lb
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1 tsp kosher salt, divided
½ tsp black pepper, divided
2 tbsp olive oil, divided
5 cups low-sodium chicken broth
1 cup water
1 medium yellow onion, finely diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 ½ cups arborio rice
½ cup dry white wine
2 tbsp unsalted butter
½ cup parmesan cheese, finely grated

For serving

2 tbsp fresh parsley, chopped (optional)
parmesan cheese, for serving (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 5 minutes, until the underside is deep golden and releases easily from the pot. Flip and cook for another 4–5 minutes, until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part. Transfer to a cutting board and let rest while you begin the risotto.
2
Combine the chicken broth and water in a medium saucepan over medium heat until steaming and just below a simmer, then reduce the heat to low to keep warm.

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