Chicken Artichoke Risotto with Gruyere Cheese
Indulge in the creamy elegance of Chicken Artichoke Risotto with Gruyere Cheese, a dish that masterfully combines comforting flavors with a touch of sophistication. This Italian-inspired recipe features tender, golden-seared chicken breast, hearty artichoke hearts, and perfectly cooked Arborio rice simmered in aromatic white wine and chicken broth. The addition of shredded Gruyere cheese melts seamlessly into the risotto, delivering a luscious, nutty richness, while fresh parsley and a hint of lemon zest provide a bright, fresh finish. Ideal for dinner parties or a cozy night in, this one-pan meal is as satisfying as it is impressive. Serve it topped with Parmesan for an extra layer of cheesy goodness! Keywords: chicken artichoke risotto, Gruyere cheese, creamy risotto recipe, elegant dinners, one-pan meals.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely diced
- 3 pieces Garlic cloves, minced
- 1.5 cups Arborio rice
- 0.5 cups Dry white wine
- 5 cups Low-sodium chicken broth
- 1 can Canned artichoke hearts, quartered and drained
- 1 cup Gruyere cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Lemon zest
- 0.25 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for a few minutes, then dice into bite-sized pieces.
In the same skillet, heat the remaining 2 tablespoons of olive oil and unsalted butter over medium heat. Add the shallots and cook for 2-3 minutes, until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
Pour in the white wine and stir frequently until it is mostly absorbed by the rice, about 2 minutes.
Warm the chicken broth in a separate pot over low heat. Begin adding the broth to the rice 1/2 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more. Continue this process for 18-20 minutes, or until the rice is creamy and al dente.
Stir in the diced chicken and artichoke hearts, cooking for another 2-3 minutes to heat through.
Remove the skillet from heat and stir in the shredded Gruyere cheese until melted and creamy. Add the parsley and lemon zest, and season with additional salt and pepper to taste.
Serve the risotto immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 5940 mg | 258% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 15.3 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2046 mg | 157% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2222 mg | 47% | |
*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.
