Chicken Saffron Risotto Low Fat
Elevate your weeknight dinner routine with this indulgent yet guilt-free Chicken Saffron Risotto, a low-fat twist on the classic Italian favorite. This flavorful dish features tender, sautéed chicken breast paired with creamy, saffron-infused Arborio rice, creating a rich, golden hue that’s as beautiful as it is delicious. A pinch of saffron threads, low-sodium chicken broth, and a touch of grated Parmesan deliver luxurious depth without excess fat, while fresh parsley adds a vibrant finishing touch. Perfectly balanced and surprisingly easy to make in just 40 minutes, this comforting one-pot meal is ideal for busy home cooks seeking a wholesome yet elegant addition to their menu. Whether you’re meal-prepping or entertaining guests, this light and satisfying risotto is sure to impress.
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast, diced
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 cup Arborio rice
- 4 cups Low-sodium chicken broth
- 1 pinch Saffron threads
- 0.25 cup Dry white wine (optional)
- 2 tablespoons Grated Parmesan cheese
- 1 tablespoon Fresh parsley, chopped (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Warm the chicken broth in a small pot over low heat. Add the saffron threads and let them steep in the broth for a few minutes.
Heat a large non-stick skillet or heavy-bottomed pot over medium heat. Add the olive oil.
Season the diced chicken breast with a pinch of salt and pepper. Sauté in the hot oil until lightly browned and cooked through, about 5-6 minutes. Remove from the pan and set aside.
In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Add the Arborio rice to the skillet, stirring to coat the grains in the remaining oil and aromatics. Toast the rice for 2 minutes until slightly fragrant.
If using, pour in the white wine and stir until the liquid is mostly absorbed, about 1-2 minutes.
Start adding the warm saffron-infused chicken broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to be mostly absorbed before adding the next ladle. Repeat until the rice is creamy and cooked through, about 18-20 minutes.
Return the cooked chicken to the skillet during the last 5 minutes of cooking, stirring to combine.
Once the rice is tender and the mixture is creamy, stir in the grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if needed.
Serve the risotto immediately, garnished with chopped parsley for a fresh pop of color and flavor.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 1863 mg | 81% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.5 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 207 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1076 mg | 23% | |
*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.
