Garden Vegetable Risotto with Chicken

1.Cut the chicken breasts into bite-sized pieces. Season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

2.In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

3.Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes.

4.Stir in the minced garlic and cook for 1 minute more until fragrant.

5.Add the Arborio rice to the pot and stir continuously for about 2 minutes, toasting the grains until the edges are slightly translucent.

6.Pour in the white wine (if using) and stir until it is completely absorbed by the rice.

7.Begin adding the hot chicken broth, one ladleful at a time, stirring constantly until each addition of liquid is almost completely absorbed before adding the next. Continue this process for about 15-20 minutes.

8.Add the diced carrots and peas to the risotto. Continue adding broth and stirring until the rice is creamy and al dente, and the carrots are tender, about another 10-15 minutes.

9.Stir in the halved cherry tomatoes and the cooked chicken. Cook for an additional 2-3 minutes, until the tomatoes are slightly softened and the chicken is heated through.

10.Remove the pot from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley.

11.Season the risotto with salt and freshly ground black pepper to taste.

12.Serve immediately, garnished with extra parsley and Parmesan if desired.