Creamy Chicken Orzo Risotto

A delightful twist on traditional risotto using orzo pasta instead of rice, paired with tender chicken breast. Creamy, flavorful, and perfect for a comforting solo meal.

Steps

1. Heat olive oil in a pan over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until lightly browned and cooked through. Remove and set aside. 2. In the same pan, add onion and garlic, sauté until translucent. 3. Add orzo to the pan and toast for 1-2 minutes, stirring frequently. 4. Pour in white wine if using, and cook until mostly absorbed. 5. Gradually add warm chicken broth, a ladle at a time, stirring frequently and allowing orzo to absorb the liquid before adding more. 6. Continue this process until the orzo is tender and creamy, about 15 minutes. 7. Stir in the cooked chicken, Parmesan cheese, and heavy cream. Adjust seasoning with salt and pepper. 8. Remove from heat, garnish with parsley, and serve immediately.

70g orzo pasta 1 medium chicken breast (about 150g), diced 1/2 small onion, finely chopped 1 clove garlic, minced 300ml chicken broth 50ml white wine (optional) 1 tbsp olive oil 30g grated Parmesan cheese 2 tbsp heavy cream Salt and pepper to taste 1 tbsp chopped fresh parsley