Chicken Risotto – Let me set the scene for you: it was one of those chaotic evenings where the kitchen felt more like a battleground. My kids were yelling about snacks (when is dinner ever fast enough for kids?), and my partner was casually suggesting we just order pizza. But nope—I was determined to make something delicious and homemade, without it taking hours. That’s when my trusty Chicken Risotto Recipe came to the rescue.
Here’s the thing about risotto. It has this reputation for being difficult or fussy, but it’s really not! If you can stir (and, let’s be honest, who can’t?), you can totally nail this dish. I had some leftover chicken, a couple of bell peppers, and Arborio rice in the pantry. By the time I was ladling the last bit of stock into the pan, the kids were quiet (a miracle), and the kitchen smelled amazing—like buttery, garlicky heaven.
And the best part? When I served it, my family actually stopped talking to eat. That never happens. Now, this Chicken Risotto is a regular at our dinner table—comforting, creamy, and just fancy enough to make you feel like a pro chef.
Why You’ll Love This Chicken Risotto Recipe?
- It’s Fast: You can whip this up in 30 minutes. Yes, 30 minutes. It’s perfect for weeknights when time isn’t on your side.
- It’s Simple: No complicated techniques or fancy gadgets needed. Just a spoon and some patience.
- Kid-Friendly: My picky eaters love it, and that’s saying something.
- It’s Versatile: You can switch up the ingredients to fit whatever’s in your fridge. Got leftover veggies? Toss ’em in!
Ingredient Notes:
Here’s why each ingredient makes this Chicken Risotto Recipe so darn good:
- Chicken Stock: Warm stock is key. It keeps the rice cooking evenly and absorbs all that savory goodness.
- Chicken Breast: Boneless, diced, and cooked quickly—perfect for risotto. Plus, it makes the dish hearty enough to stand on its own.
- Arborio Rice: The superstar here. Its starchiness creates that creamy texture we all love. Don’t substitute this—seriously.
- Red Bell Peppers: They add sweetness, a pop of color, and a subtle crunch to the dish.
- Parmesan Cheese: Freshly grated Parmesan takes this from good to amazing. None of that pre-shredded stuff, okay?
- Onion: The quiet hero, creating a flavorful base for everything else.
- Olive Oil and Butter: The dream team of fat—rich, flavorful, and oh-so-delicious.
Pro Tip: Keep an eye on the stock-to-rice ratio. If the rice drinks it up too quickly, you might need a splash more to get that perfect creaminess.
How To Make Chicken Risotto?
Making risotto is a little like therapy—slow, methodical, and kind of satisfying. Here’s how to do it:
- Warm the Stock:
Heat your chicken stock and keep it warm. This step isn’t optional—cold stock can mess with the cooking process. Think of it as giving your risotto a warm hug. - Cook the Aromatics:
Heat olive oil and butter in a large saucepan over medium heat. Toss in the finely chopped onion and let it cook until translucent, about 3–4 minutes. This is where the flavor starts building, so don’t rush it. - Add the Chicken:
Stir in the diced chicken and cook just until it turns white on the outside. Don’t worry—it doesn’t need to be fully cooked yet. - Bell Pepper Time:
Add the red bell peppers and let them cook for 3–4 minutes. They’ll soften up and bring a touch of sweetness to the party. - Toast the Rice:
Stir in the Arborio rice, making sure every grain is coated in that buttery goodness. Let it toast for a couple of minutes—it adds a nutty depth that’s worth the extra step. - The Stock Dance:
Here’s where risotto earns its stripes. Add the warm chicken stock one ladle at a time, stirring constantly. Let the rice soak up each addition before adding more. This step takes about 17–25 minutes, and yes, your arm might get a little tired. But trust me, it’s worth it. - Finish Strong:
Once the rice is creamy and tender, stir in the Parmesan cheese and black pepper. Taste it. Adjust the seasoning. And maybe sneak a bite or two—chef’s privilege. - Serve Immediately:
Risotto doesn’t wait, so serve it hot and fresh. Sprinkle on a little extra Parmesan if you’re feeling fancy.
Storage Options:
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of chicken stock to bring back the creaminess. Freezing isn’t great for risotto—it messes with the texture—but let’s be honest, it rarely lasts that long anyway.
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Variations and Substitutions:
This recipe is like a blank canvas—get creative with it!
- Add Veggies: Mushrooms, spinach, or peas are great options.
- Change the Protein: Swap chicken for shrimp, turkey, or even tofu.
- Cheese Swap: Try Pecorino Romano or Gruyère for a different cheesy vibe.
- Spice It Up: A pinch of chili flakes adds a little heat.
- Go Dairy-Free: Use olive oil instead of butter and skip the Parmesan. Nutritional yeast works as a cheesy alternative.
What to Serve with Chicken Risotto?
This dish can totally stand on its own, but if you’re looking to round out the meal, here are some ideas:
- A Crisp Salad: Something light with a lemon vinaigrette balances the creaminess.
- Roasted Veggies: Asparagus, zucchini, or Brussels sprouts are perfect.
- Garlic Bread: Because carbs on carbs are always a good idea.
- Grilled Shrimp or Steak: For an extra indulgent meal, pair the risotto with one of these.
Frequently Asked Questions:
Can I use a different type of rice?
Stick with Arborio if you can. Its starchiness is what gives risotto that creamy texture.
Can I make risotto ahead of time?
It’s best fresh, but you can partially cook it (stop after the second ladle of stock) and finish it later.
How do I know when it’s done?
The rice should be tender but still have a little bite (al dente), and the dish should be creamy—not soupy.
So, what do you think? Ready to give this Chicken Risotto Recipe a try? It’s cozy, comforting, and the perfect dinner solution when you need something quick but impressive. Let me know how it turns out—or what fun twists you add to make it your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Risotto Recipe
Ingredients
- 4 cups chicken stock warm
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion finely chopped
- 1.5 pounds boneless chicken breast diced
- 2 cups red bell pepper diced
- 1 cup Arborio rice
- ½ cup Parmesan cheese grated
- ½ teaspoon black pepper
Instructions
Prepare the Chicken Stock:
- Heat the chicken stock in a saucepan over medium heat and maintain at a low simmer throughout the cooking process. Warm stock is essential for consistent risotto texture.
Sauté the Aromatics:
- In a large saucepan, heat the olive oil and butter over medium heat until the butter is melted. Add the finely chopped onion and cook for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant.
Cook the Chicken:
- Add the diced chicken to the saucepan. Stir gently and cook until the exterior of the chicken turns white, approximately 3–4 minutes. The chicken does not need to be fully cooked at this stage.
Incorporate the Bell Peppers:
- Stir in the diced red bell peppers and allow them to cook alongside the chicken for 3–4 minutes. The peppers should soften slightly and release their natural sweetness.
Toast the Arborio Rice:
- Add the Arborio rice to the saucepan, stirring to coat each grain in the butter and oil mixture. Allow the rice to toast for 2–3 minutes until a slight nutty aroma develops.
Begin Adding Stock Gradually:
- Add one ladle of warm chicken stock to the rice mixture, stirring continuously. Allow the liquid to be fully absorbed before adding another ladle. Repeat this process, one ladle at a time, for approximately 17–25 minutes, until the rice becomes tender yet retains a slight bite.
Incorporate Final Ingredients:
- Once the rice is fully cooked and the risotto has achieved a creamy consistency, remove the saucepan from heat. Stir in the grated Parmesan cheese and season with black pepper to taste. Ensure all ingredients are well combined.
Serve Immediately:
- Plate the risotto while warm and creamy. For added presentation, garnish with freshly grated Parmesan or chopped parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
