How to Make Creamy Garlic Parmesan Risotto with Rosemary Chicken

Ingredients:

1.1. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, and pepper.

1.2. Rub the mixture over the chicken breasts, ensuring they are evenly coated.

1.3. Cover and refrigerate for at least 30 minutes to marinate.

2.1. Heat a skillet over medium-high heat and add a tablespoon of olive oil.

2.2. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until fully cooked through.

2.3. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

3.1. In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

3.2. In a separate large saucepan, heat the olive oil and 1 tablespoon of butter over medium heat.

3.3. Add the chopped onion and minced garlic, sautéing until translucent and fragrant.

3.4. Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly.

3.5. Pour in the white wine and cook until it is absorbed by the rice.

3.6. Begin adding the warm broth to the rice, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.

3.7. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

3.8. Stir in the grated Parmesan cheese and remaining tablespoon of butter until melted and well combined.

3.9. Season with salt and pepper to taste.

4.1. Spoon the creamy garlic Parmesan risotto onto plates or shallow bowls.

4.2. Top with slices of the rosemary chicken.

4.3. Garnish with fresh rosemary sprigs.

4.4. Serve hot and enjoy!