– 1 cup onion, cut into large chunk – 1 cup peeled carrot, cut into large chunk – 1 cup celery, cut into large chunk – 2 large garlic cloves, peeled – 1 teaspoon kosher salt, divided – ¼ cup olive oil – 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces) – 2 dried bay leave – 1 cup dry white wine – 5 cup hot low sodium chicken broth – 2 cups Arborio rice – 3 tablespoons butter – ½ cup shredded parmesan cheese – ¼ cup chopped parsley
Calories: 523kcal | Carbohydrates: 62g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 2897mg | Potassium: 661mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2979IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 4mg