👨🍳 Directions
- Heat the Oil & Butter: In a large pot or Dutch oven, heat the olive oil and butter over medium heat until melted and hot.
- Sauté the Veggies: Add the shredded carrots, diced onion, and minced garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.
- Cook the Chicken: Season the chicken pieces with 1 teaspoon of salt and pepper. Add the chicken to the pot and cook for 5–7 minutes, or until the chicken is no longer pink and slightly browned on the outside.
- Deglaze with Wine: Pour in the white wine, scraping any browned bits off the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
- Add Broth & Rice: Stir in the chicken broth, remaining 1 teaspoon salt, and Jasmine rice. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and the liquid is absorbed. Be careful not to overcook the rice.
- Finish with Cheese & Parsley: Once the rice is cooked, stir in the parmesan cheese until melted and creamy. Sprinkle fresh parsley on top for color and freshness.
- Serve: Scoop into bowls and enjoy this creamy, cheesy one-pot wonder!
💡 Tip: For extra richness, add a dollop of sour cream or a drizzle of extra olive oil just before serving.
