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Chicken risotto with tomatoes and white wine

Chicken risotto with tomatoes and white wine

Main dishes

A creamy chicken breast risotto with peeled tomatoes and white wine, seasoned with chicken broth and garnished with fresh parsley. A complete dish.

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Recipe from DavidL, Brunodesacacias, JackPotte and 13 other contributors, adapted by Recette de cuisine · · updated on

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This chicken risotto is flavored with white wine and peeled tomatoes. The chicken broth, added gradually, gives the rice its creamy texture.

Ingredients and directions

  • Prep time15 min
  • Cook time35 min
  • Total50 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodnibbling
  • Estimated cost$13.73 $3.43 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free

Ingredients

4 people
  • $1.54
  • $5.29
  • $0.31
  • $0.21
  • $4.40
  • $0.79
  • $0.92
  • $0.27

Prices from US supermarkets for 5 of 8 ingredients; Belgian prices for the rest.

Directions

  1. In a saucepan with a heavy bottom, sauté the chopped onion until it starts to brown. Once it begins to turn golden, add the chicken pieces and cook until they are browned.
  2. Pour the white wine, add the peeled tomato quarters, and simmer for 10 minutes over low heat.
  3. Add the rice, mix well, and cook for 2 minutes.
  4. Gradually add the hot broth, until the rice no longer absorbs any liquid. Season with salt and pepper.
  5. Place the risotto in a serving dish and sprinkle with chopped parsley. ≈ 2 min

The bill

Chicken risotto with tomatoes and white wine

  • 200 g of chicken breast, cut into thin strips$1.54
  • 300 g of Arborio, Carnaroli, or Vialone Nano rice$5.29
  • 250 g of canned chopped tomatoes$0.31
  • 1 finely chopped onion (or 1 shallot)$0.21
  • 1 cup of hot chicken broth$4.40
  • 2 tablespoons of chopped parsley$0.79
  • 250 ml of white wine$0.92
  • ground salt and pepper$0.27

Total$13.73

that's $3.43 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 200 g of chicken breast, cut into thin strips
  • 300 g of Arborio, Carnaroli, or Vialone Nano rice
  • 250 g of canned chopped tomatoes
  • 1 finely chopped onion (or 1 shallot)
  • 1 cup of hot chicken broth
  • 2 tablespoons of chopped parsley
  • 250 ml of white wine
  • ground salt and pepper

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