- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Cook until softened.
- Stir in 1 cup of rice and cook for 2 minutes.
- Gradually add 3 cups of chicken broth, stirring constantly.
- Once the rice is cooked, stir in 1/2 cup of chopped sun-dried tomatoes and 4 cooked chicken thighs (cut into bite-sized pieces).
- Pour in 1/2 cup of heavy cream and let it simmer for 5 minutes.
- Serve the creamy risotto with sliced avocado on top.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.