Creamy White Wine Risotto with Chicken

Fall is my absolute favorite time of year – I love the trees changing colors, the smell of pumpkin and cinnamon in the air, and the crisp feeling of the changing of the seasons. This creamy parmesan mushroom white wine risotto with chicken is one of my go to fall recipes that I know you’ll love too!

What you’ll need for this creamy white wine risotto:
Chicken (I prefer thighs)
Arborio Rice (I’ve never seen this at TJ’s so I have to go to another store to pick some up)
Mushrooms, Onion, Garlic
Thyme
White Wine
Chicken Broth
Greek Yogurt (Cream is a great substitute)
Parmesan
Risotto is one of my favorite dishes as it gets colder because it just warms you up and makes you feel some cozy! Plus I love the rustic flavors of this creamy risotto from the mushrooms, thyme, and white wine – yum!
Every risotto needs some creaminess and this one isn’t lacking! This creamy parmesan white wine risotto has that much needed cheesy flavor with the parmesan and uses the greek yogurt as a healthier substitute to get that perfect creaminess.

INGREDIENTS

5 Chicken Thighs
1 Onion, diced
3 cloves Garlic, minced
½ cup White Wine
1 tsp Salt
1 tsp Pepper
1 tsp Paprika
½ tsp Cayenne
⅓ cup Parmesan, grated
¼ cup Greek Yogurt
2 tsp Thyme
2 cups Chicken Broth
1 cup Arborio Rice
2 tbsp Butter
⅔ cup Mushrooms

INSTRUCTIONS

Season your chicken with the salt, pepper, paprika, and cayenne.
In a large pan (I like to use a cast iron for this recipe) on medium heat, oil your pan and sear your chicken until golden brown on both sides (3-5 minutes per side).
Set the chicken aside, and deglaze your pan with the ¼ cup of white wine. Let this simmer and cook down for 1 minute.
Add the butter to the pan. Dice your onion and mince your garlic and add them to the pan. Let this cook until fragrant (1 minute). Then add your mushrooms and cook those down (2 minutes).
Add in the thyme and arborio rice at the same time. Let this cook for 1 minute to give the rice a little texture.
Pour in the other half of the wine and 1 cup of the chicken broth. Bring this mixture to a boil and then drop it down to a simmer. Add the chicken on top, and cover.
Once the initial liquid has evaporated, pour the rest of the chicken broth in and continue to cover and simmer.
Once the rice is fully cooked, remove from the heat, remove the chicken and add in the parmesan and greek yogurt. Stir this until fully combined.
Plate this with the chicken and enjoy this wonderful fall risotto!