Almost Hands-Free Risotto with Chicken and Herbs | America's Test Kitchen

Ingredients

• 5 cups low-sodium chicken broth
• 2 cups water
• 1 tablespoon extra-virgin olive oil
• 2 bone-in, skin-on chicken breast halves (about 12 ounces each), each cut in half crosswise
• 4 tablespoons unsalted butter
• 1 large onion, chopped fine (about 1 1/2 cups)
• 3/4 teaspoon table salt
• 1 large garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 2 cups Arborio rice
• 1 cup dry white wine
• 2 ounces grated Parmesan cheese (about 1 cup)
• 1 teaspoon juice from 1 lemon
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons chopped fresh chives
• ground black pepper