Chicken Tuscan Kale Pesto Risotto

Indulge in the rich flavors of Tuscan kale pesto infused into creamy risotto, topped with tender diced chicken breast. This comforting dish is a delightful blend of textures and aromas, perfect for a cozy dinner at home.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb chicken breast, diced
• 2 cups Tuscan kale, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

In a medium saucepan, heat the chicken or vegetable broth over medium heat until simmering, then reduce heat to low to keep warm

In a large skillet, heat olive oil over medium heat

Add chopped onion and minced garlic, saut until softened

Add diced chicken breast to the skillet, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes

Stir in Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly

Begin adding warm broth to the skillet, one ladleful at a time, stirring constantly and allowing the rice to absorb the broth before adding more

Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes

Stir in chopped Tuscan kale during the last 5 minutes of cooking, allowing it to wilt

Remove the skillet from heat, stir in grated Parmesan cheese until melted and combined

Adjust seasoning with salt and pepper if necessary

Serve hot, garnished with additional Parmesan cheese if desired