Creamy Chicken Risotto with Parmesan and Herbs

1.In a saucepan, heat the chicken broth over low heat and keep it warm.

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

3.Add the minced garlic and cook for an additional minute until fragrant.

4.Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.

5.Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.

6.Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7.Stir in the shredded chicken, dried thyme, dried oregano, and season with salt and pepper to taste. Cook for an additional 2-3 minutes until the chicken is heated through.

8.Remove the skillet from heat and stir in the grated Parmesan cheese and heavy cream until well combined and creamy.

9.Serve the risotto hot, garnished with fresh parsley.