Low Sodium Creamy Chicken Risotto
Indulge in the comforting flavors of Low Sodium Creamy Chicken Risotto, a wholesome take on the classic Italian dish that’s perfect for health-conscious food lovers. Featuring tender, golden-browned chicken, creamy arborio rice, and vibrant peas, this recipe delivers richness without excess salt, thanks to unsalted chicken broth and Parmesan cheese. Aromatics like onion, garlic, fresh thyme, and parsley elevate the dish with layers of fragrant goodness, while a splash of white wine adds a subtle tangy note. With just 15 minutes of prep and an easy risotto technique, this hearty meal is ready in under an hour and serves as the ideal low-sodium option for weeknight dinners or gatherings.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts
- 4 cups unsalted chicken broth
- 2 cups water
- 1.5 cups arborio rice
- 1 medium onion
- 3 garlic cloves
- 0.5 cup white wine
- 0.25 cup fresh parsley
- 0.25 teaspoon ground black pepper
- 1 teaspoon fresh thyme leaves
- 0.5 cup Parmesan cheese (unsalted)
- 1 cup peas (fresh or frozen)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with ground black pepper and add to the skillet. Cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and let rest. Once cooled slightly, dice into small pieces.
In a saucepan, combine the unsalted chicken broth and water. Heat over medium heat until just simmering. Keep warm.
Finely chop the onion and mince the garlic cloves.
In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the arborio rice to the skillet, stirring frequently, until the edges of the rice become translucent, about 2 minutes.
Pour in the white wine, stirring continuously, until it is fully absorbed by the rice.
Begin adding the warm broth to the rice mixture, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and slightly firm to the bite, about 20-25 minutes.
Stir in the diced chicken, chopped fresh parsley, fresh thyme leaves, and peas. Cook for an additional 5 minutes, until the peas are tender and heated through.
Remove from heat and stir in the Parmesan cheese until melted and creamy.
Serve immediately, garnishing with additional parsley and freshly cracked black pepper if desired.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 440 mg | 19% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 17.1 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1676 mg | 129% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1795 mg | 38% | |
*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.
