Carbonara Chicken Risotto
Elevate your weeknight dinner game with this indulgent Carbonara Chicken Risotto, a fusion of two beloved Italian classics. Creamy Arborio rice forms the base of this dish, perfectly absorbing the rich flavors from crispy pancetta, tender chicken, and a velvety carbonara sauce made with egg yolks and Parmesan cheese. Slow-cooked with a touch of white wine and a fragrant sauté of garlic and shallots, this risotto achieves an irresistible creaminess with every bite. Garnished with fresh parsley for a pop of color and flavor, this one-pot recipe is an elegant yet approachable meal that's sure to impress. Perfect for fans of hearty comfort food, this dish brings the best of risotto and carbonara to your dinner table in under an hour!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 1 pound Chicken breasts, diced
- 4 ounces Pancetta or bacon, diced
- 4 cups Chicken stock
- 1 cup Water
- 1 medium Shallot, finely chopped
- 2 cloves Garlic cloves, minced
- 3 large Egg yolks
- 1.25 cups Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup White wine (optional)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the chicken stock and water in a saucepan over low heat to keep it warm.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium-high heat. Cook the diced chicken breasts until browned and fully cooked, about 5-6 minutes. Remove and set aside.
In the same skillet, add the pancetta or bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of the rendered fat in the pan.
Lower the heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet, followed by the chopped shallot and minced garlic. Sauté until soft and fragrant, about 2 minutes.
Add the Arborio rice to the skillet and stir until the grains are coated in fat and slightly toasted, about 1-2 minutes.
If using, pour in the white wine and stir constantly until it is mostly absorbed.
Ladle in ½ cup of the warm chicken stock mixture and stir until absorbed. Continue adding the stock, ½ cup at a time, stirring frequently until each addition is absorbed before adding more. This process will take 20-25 minutes, or until the rice is tender and creamy.
While the risotto is cooking, whisk together the egg yolks and grated Parmesan cheese in a small bowl to create the carbonara sauce. Set aside.
When the risotto is done, return the cooked chicken and pancetta to the skillet and stir to combine. Remove the skillet from heat.
Quickly stir in the carbonara sauce (egg yolks and Parmesan mixture) while the risotto is still hot. The residual heat will cook the sauce and make it creamy, coating the risotto evenly. Be careful not to scramble the eggs.
Stir in the remaining 1 tablespoon of butter and season with salt and freshly ground black pepper to taste.
Garnish with chopped fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 326 mg | 109% | |
| Sodium | 1642 mg | 71% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
