Creamy Chicken and Vegetable Risotto

Vegetable Preparation In a large pot, heat olive oil over medium heat. Add the chopped onion and diced carrots. Cook until the vegetables are tender, about 5 minutes.

Chicken Preparation Add the diced chicken fillet to the pot. Cook until the chicken is browned and cooked through, about 8 minutes.

Risotto Preparation Stir in the long-grain rice and cook for 2 minutes, until the rice is well coated with the oil and vegetables. Add the tomato paste, garlic powder, paprika, dried thyme, salt, and pepper. Mix well.

Cooking the Risotto Gradually add the chicken broth, about 1 cup at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue cooking and stirring until the rice is tender and creamy, about 20 minutes.

Adding Eggs In a separate bowl, beat the eggs. Slowly pour the beaten eggs into the risotto, stirring constantly. Cook for an additional 2 minutes to ensure the eggs are fully cooked and the risotto is creamy.

Serve and Enjoy Remove the pot from heat and let it rest for 5 minutes. Serve hot, garnished with fresh parsley.