Creamy Chicken Orzo Risotto

Ingredients

• Chicken breasts (Cut into small pieces; chicken schnitzel, mushrooms, or meat can be used instead)
• 4 tbsp Olive oil
• Butter (A pat; amount unspecified and can be omitted)
• Salt (To taste)
• Black pepper (To taste)
• 0.5 tsp Paprika
• 1 Onion (Chopped)
• 2 cloves Garlic
• 450 g Orzo (Used instead of risotto rice)
• 4 cup Water (Start with 3 cups, then gradually add the remaining cup as needed until the pasta is cooked; do not add all the water at once)
• 1 Bouillon cube (Optional)
• 1 cup Cooking cream (Whipping cream, heavy cream, or a can of cream can be used instead)
• Parmesan cheese (A sprinkle stirred into the risotto and another for garnish; amount unspecified)
• Mozzarella cheese (A sprinkle stirred into the risotto and another for garnish; can be used instead of Parmesan if unavailable)
• 2 tbsp Parsley (Chopped; added at the end after turning off the heat)
• Rosemary (For garnish, optional; amount unspecified)

Steps

1. 1

   Cut the chicken breasts into small pieces. The recipe can also be prepared with mushrooms, meat, or any available substitute.

2. 2

   Heat a pot over medium heat, then add 4 tbsp of olive oil and the butter. The butter can be omitted if unavailable.

3. 3

   Add the chicken pieces to the pot and season with salt, black pepper, and 0.5 tsp of paprika.

4. 4

   Sauté the chicken over low heat until cooked through and nicely browned on the outside.

5. 5

   Remove the chicken from the pot or transfer it temporarily to a plate, leaving the remaining fat in the pot for the rest of the recipe.

6. 6

   In the same pot, add the chopped onion and sauté it in the fat until softened and coated.

7. 7

   Add the 2 cloves of garlic and sauté until fragrant.

8. 8

   Add a 450 g package of orzo and stir it with the onion and garlic for approximately 2 minutes.

9. 9

   Add 3 cups of water and the bouillon cube. The bouillon cube can be omitted if desired.

10. 10

    Stir the ingredients, then cover the pot and cook over medium heat until the pasta begins to soften.

11. 11

    If the pasta needs additional liquid, gradually add the remaining cup of water, one cup at a time, rather than adding a large amount at once to prevent it from becoming mushy.

12. 12

    When the pasta is approximately 90% cooked, add the cup of cream and stir it into the mixture.

13. 13

    Cover the pot and cook over low heat until the pasta is fully cooked and the consistency is creamy.

14. 14

    Turn off the heat, then add a sprinkle of Parmesan and a sprinkle of mozzarella. Mozzarella alone can be used if Parmesan is unavailable.

15. 15

    Add 2 to 3 tbsp of chopped parsley after turning off the heat. It can be replaced with chopped spinach or any preferred vegetable, such as broccoli.

16. 16

    Place the cooked chicken pieces on top of the creamy risotto.

17. 17

    Garnish as desired with rosemary and an additional sprinkle of mozzarella and Parmesan.

18. 18

    Cover the pot over low heat until the cheese melts and the ingredients come together, then serve hot.

Notes

The source did not specify the amount of chicken or the quantities of butter, cheese, and rosemary, so these should be adjusted according to availability and preference. Add the extra water gradually during cooking to prevent the pasta from becoming mushy.

Nutrition per serving

• Main dish
• Italian
• Chicken
• Creamy
• One-pot
• Pasta
• Easy
• Budget-friendly