Marry Me Chicken Risotto

Instructions

1. 1Pat the chicken dry and season with Italian seasoning, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. 2Heat the olive oil and 1 tablespoon of the butter in a wide Dutch oven or deep skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through, 6 to 8 minutes. Transfer to a plate.
3. 3Reduce the heat to medium. Add the remaining 2 tablespoons butter. Stir in the garlic and cook until fragrant, about 30 seconds. Add the arborio rice and toast, stirring, until the edges look translucent, 1 to 2 minutes.
4. 4Pour in the white wine and stir until it is mostly absorbed, about 1 minute.
5. 5Add the warm broth 1/2 to 3/4 cup at a time, stirring often and waiting until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and just tender, 18 to 22 minutes. You may not need all of the broth.
6. 6Stir in the sun-dried tomatoes, heavy cream, Parmesan, and cooked chicken. Cook 2 to 3 minutes more, until the risotto is extra creamy and the chicken is heated through. Taste and adjust salt and pepper.
7. 7Remove from the heat and let rest 2 minutes. Spoon into bowls, finish with extra Parmesan, and serve immediately.

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