Chicken and Cheese Risotto with Caramelized Apricot Topping

Elevate your dinner table with this luxurious Chicken and Cheese Risotto with Caramelized Apricot Topping, a beautiful fusion of creamy, savory, and sweet flavors. This decadent dish features tender chicken breast nestled in a velvety Parmesan and mozzarella risotto, perfectly cooked with a splash of dry white wine for added depth. The pièce de résistance is the caramelized apricot topping, made with fresh apricots glazed in brown sugar and balsamic vinegar for a tangy-sweet finish that balances the richness of the risotto. Perfect for an elegant dinner or comfort-food indulgence, this recipe is a gourmet experience in every bite. Impress your guests or treat yourself to this irresistible combination of textures and flavors, ready in just one hour.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 units boneless, skinless chicken breast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium (finely diced) yellow onion
• 3 units (minced) garlic cloves
• 1.5 cups arborio rice
• 0.5 cup dry white wine
• 5 cups chicken stock
• 0.75 cup (grated) parmesan cheese
• 0.75 cup (shredded) mozzarella cheese
• 1 teaspoon fresh thyme leaves
• 6 units (halved and pitted) apricots
• 2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons water

Directions

Step 1

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 2

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook the chicken breasts in the skillet for 5-6 minutes on each side or until fully cooked through and golden brown. Remove from the skillet, rest for 5 minutes, and then dice into small cubes. Set aside.

Step 3

Add the remaining olive oil and butter to the same skillet. Sauté the diced onion for 3-4 minutes until translucent, then add the minced garlic and cook for another minute until fragrant.

Step 4

Stir in the arborio rice, stirring constantly for 1-2 minutes until the rice is lightly toasted.

Step 5

Deglaze the skillet by adding the white wine. Stir until most of the liquid is absorbed.

Step 6

Reduce the heat to medium-low. Add the chicken stock one ladleful (about 1/2 cup) at a time, stirring frequently, and allow the rice to absorb the liquid before adding the next ladleful. Repeat until the rice is tender and creamy, about 20-25 minutes.

Step 7

Stir in the cooked chicken, parmesan cheese, mozzarella cheese, fresh thyme, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well, remove from heat, and cover while preparing the topping.

Step 8

In a separate small skillet, combine the apricot halves, brown sugar, balsamic vinegar, and water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apricots are caramelized and glazed.

Step 9

Spoon the creamy chicken and cheese risotto into serving bowls, and top each portion with the caramelized apricots.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(3052.3g)

Amount per serving	% Daily Value*
Calories	2699.4

Total Fat 122.3g	0%
Saturated Fat 45.5g	0%
Polyunsaturated Fat 3.3g
Cholesterol 586.1mg	0%
Sodium 4341.3mg	0%
Total Carbohydrate 145.3g	0%
Dietary Fiber 5.8g	0%
Total Sugars 42.2g
Protein 228.0g	0%

Vitamin D 31.0IU	0%
Calcium 1529.0mg	0%
Iron 13.3mg	0%
Potassium 1725.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 35.2%

Carbs: 22.4%