Chicken Risotto with CREMIO Cooking Cream

Finely chop the onion and cut the chicken fillet into cubes. Dissolve the bouillon cube in 1.5 l of warm water. In a heated pan with oil, sauté the onion for 2 minutes. Add the chicken and cook until golden brown for about 4 minutes, stirring occasionally. Add the rice and a bit more oil. Pour in the wine, stir for 30 seconds, and then add the dissolved bouillon. Let it simmer gently for about 20–25 minutes without stirring. Once the rice absorbs the liquid, season with salt and black pepper. Add the CREMIO cooking cream and mix well. Finally, stir in the Parmesan and serve garnished with chopped parsley.