Chicken Risotto With Fresh Tomatoes And Avocado Recipe

Prepare Ingredients

Start by preparing all your ingredients. Dice the onion, slice the mushrooms, chop the tomato, and cube the chicken thigh. Mince the garlic and finely chop the parsley. Halve the avocado, remove the pit, and scoop out the flesh to be used later.

Cook Chicken

In a large skillet, heat olive oil or melt butter over medium heat. Add the cubed chicken thigh and season with salt and pepper. Cook until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Prepare Risotto Base

In the same skillet, add a bit more oil or butter if needed. Sauté the diced onion and minced garlic until translucent. Add the sliced mushrooms and cook until they are soft. Stir in the white rice and cook for a minute or two, until the rice starts to become translucent around the edges. Start adding the chicken broth gradually, about a half cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more.

Combine Ingredients

Once the risotto is creamy and the rice is cooked al dente, add the cooked chicken back into the skillet. Stir in the chopped tomatoes and cook for another 2-3 minutes, until everything is heated through.

Final Touches

Remove the skillet from heat. Gently fold in the avocado pieces and chopped parsley. Adjust the seasoning with salt and pepper, to taste. Serve immediately.