This homemade chicken and carrot risotto is one of those meals that taste like home – soft, creamy rice mixed with tender chicken and the gentle sweetness of carrots. It’s simple to make, comforting to eat, and perfect for any day when you want something warm and satisfying without too much effort.
Ingredients:
1 large onion, finely chopped
5 boneless, skinless chicken thighs, cut into small cubes
2 carrots, sliced into thin rounds
1 cup dry white wine
2 cups water
2 cups rice
Salt and pepper to taste
1 tablespoon seasoning mix (optional)
2 tablespoons oil
Instructions:
Warm the oil in a large pan and sauté the chopped onion until soft and lightly golden.
Add the chicken pieces and cook for about 10 minutes, stirring now and then.
Stir in the carrot slices and pour in the water. Let it come to a gentle boil.
Add the rice and stir well so everything combines evenly.
When most of the liquid has cooked off, pour in the wine and continue cooking over medium heat.
Stir from time to time until the rice becomes creamy and the carrots tender — about 10 more minutes.
Season with salt, pepper, and a little seasoning mix if you like. Serve warm.
