Low Sodium Creamy Chicken Risotto

Indulge in the comforting, guilt-free flavors of this Low Sodium Creamy Chicken Risotto—a healthier twist on the classic Italian dish! Perfect for those watching their sodium intake, this recipe uses unsalted chicken broth and Parmesan cheese, allowing the vibrant flavors of fresh thyme, parsley, garlic, and white wine to shine through. Tender, golden-browned chicken breast pairs beautifully with creamy arborio rice, sweet bursts of peas, and a luxurious, velvety texture achieved through meticulous ladling and stirring. Ready in under an hour, this wholesome dish makes a satisfying, flavorful dinner perfect for family meals or elegant entertaining.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 2 boneless, skinless chicken breasts
• 4 cups unsalted chicken broth
• 2 cups water
• 1.5 cups arborio rice
• 1 medium onion
• 3 garlic cloves
• 0.5 cup white wine
• 0.25 cup fresh parsley
• 0.25 teaspoon ground black pepper
• 1 teaspoon fresh thyme leaves
• 0.5 cup Parmesan cheese (unsalted)
• 1 cup peas (fresh or frozen)

Directions

Step 1

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

Step 2

Season the chicken breasts with ground black pepper and add to the skillet. Cook until golden brown on both sides and cooked through, about 6-8 minutes per side. Remove from skillet and let rest. Once cooled slightly, dice into small pieces.

Step 3

In a saucepan, combine the unsalted chicken broth and water. Heat over medium heat until just simmering. Keep warm.

Step 4

Finely chop the onion and mince the garlic cloves.

Step 5

In the same skillet used for the chicken, add another tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.

Step 6

Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 7

Add the arborio rice to the skillet, stirring frequently, until the edges of the rice become translucent, about 2 minutes.

Step 8

Pour in the white wine, stirring continuously, until it is fully absorbed by the rice.

Step 9

Begin adding the warm broth to the rice mixture, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and slightly firm to the bite, about 20-25 minutes.

Step 10

Stir in the diced chicken, chopped fresh parsley, fresh thyme leaves, and peas. Cook for an additional 5 minutes, until the peas are tender and heated through.

Step 11

Remove from heat and stir in the Parmesan cheese until melted and creamy.

Step 12

Serve immediately, garnishing with additional parsley and freshly cracked black pepper if desired.

Nutrition Facts

Serving size	(2530.5g)

Amount per serving	% Daily Value*
Calories	1809.6

Total Fat 69.1g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 255.5mg	0%
Sodium 440.0mg	0%
Total Carbohydrate 137.1g	0%
Dietary Fiber 12.8g	0%
Total Sugars 17.1g
Protein 127.3g	0%

Vitamin D 27.6IU	0%
Calcium 1676.0mg	0%
Iron 7.8mg	0%
Potassium 1795.0mg	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: 37.0%

Protein: 30.3%

Carbs: 32.7%