Creamy Tomato Chicken Risotto

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic and diced chicken to the pot. Cook until the chicken is browned and cooked through, about 7-10 minutes.

3.Stir in the risotto rice and cook for 2-3 minutes, allowing the rice to toast slightly.

4.Pour in the chicken broth gradually, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more, about 20-25 minutes total.

5.Once the rice is creamy and al dente, stir in the chopped tomatoes, tomato paste, butter, salt, and pepper. Mix well until the butter is melted and everything is combined.

6.If desired, serve the risotto topped with cooked pasta for added texture. Adjust seasoning if necessary.