A super easy and mouthwatering Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!
Risotto is huge favorite! This basic Risotto Recipe is one of the most popular recipes on Kylee Cooks, as well as my Instant Pot Risotto Recipe!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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This Chicken Risotto is an Italian classic that has become popular all around the world, for good reason, and is one of my favorite dishes to make. It’s pure comfort food and is similar way to how I feel about pasta (and I love pasta!).
It is a perfect meal for any occasion, whether it’s a family dinner or a special occasion.
This is a really basic, really easy homemade risotto. You can certainly substitute different vegetables if you don’t like the ones I used, or you don’t have them on hand. I sometimes use roasted butternut squash and peas too, but any combination will do.
The first time I made this recipe was when my oldest son was first eating real food. It’s perfect for little fingers to pick up the pieces. The rice is sticky enough that kids can cram handfuls into their mouths.
Frequently Asked Questions
Can I use long grain rice in risotto?
This recipe will work with regular white rice, but it won’t be as creamy. It is definitely worth seeking out the arborio rice. Known as u0022risotto riceu0022, it can be found in most grocery stores.
What is Chicken Risotto made of?
A mix of vegetables, rice and chicken with stock and other flavorings
Can I make chicken risotto ahead of time?
Yes, you can make chicken risotto ahead of time, but it may require a little extra attention when reheating.
To make chicken risotto ahead of time, prepare the recipe as usual but stop cooking it a little bit earlier than usual, so the risotto is a bit underdone. Then, transfer the risotto to a large, shallow container and spread it out so that it cools quickly and evenly. Once it’s cooled, cover the container and store it in the refrigerator for up to two days.
When you’re ready to serve the risotto, transfer it to a pot or saucepan and add a bit of chicken broth or water to loosen it up. Reheat the risotto on the stovetop, stirring frequently until it’s heated through and creamy. If the risotto has become too thick, you can add a bit more broth or water until it reaches your desired consistency.
It’s important to note that when reheating risotto, you may need to add a bit more liquid to the dish as the rice grains will have absorbed most of the liquid during the initial cooking process. Additionally, reheated risotto may not have the same texture as freshly made risotto, but it should still be delicious.
Why you’ll love this recipe
- Adaptable: You basically need 2 cups of vegetables. Try broccoli, zucchini, bell peppers, baby spinach, mushrooms, butternut squash, peas or beans.
- Affordable. Budget-friendly ingredients, and a great recipe for using up what you have in the refrigerator, but easy enough to pick up at the grocery store.
- Family Friendly: Typically I make risotto with white wine. However, I leave out the wine when serving my kids (and just drink it while I’m cooking). Reasonable cook time, too!
Kylee’s Tips for Making Perfect Risotto
Use hot stock. The heat helps maintain the starch content of the rice. Either keep it simmering in another saucepan beside you while you cook the risotto, or heat in the microwave.
You may use more or less stock than I used. You want your risotto to be creamy, al dente and not mushy.
Cook at the right heat – a gentle simmer is perfect, we don’t want a full-on boil!
Stir REGULARLY but not CONSTANTLY – contrary to what you might think – you don’t need to be stirring constantly!
If you want have leftover cooked chicken, or have a rotisserie chicken on hand, you can use that instead of cooking the chicken into the risotto. Add it towards the end to heat through.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Chicken Stock: Use stock or chicken broth.
- Olive Oil & Butter: A blend of fats for the best flavor (and smoke point)
- Onion: Dice this finely. Add some garlic cloves if you’d like.
- Chicken. I use chicken breasts, but you could absolutely use chicken thighs if you prefer. Dice into bite-sized pieces.
- Vegetables. For this recipe I used 3 colors of bell peppers, but you can use any combination you like. You’ll need 1.5-2 cups of chopped vegetables.
- Arborio rice. The type of rice used is important. Arborio rice has a high starch content. It’s perfect for risotto as it helps blend the flavors and get that creamy consistency.
- Parmesan cheese. I use freshly grated parmesan cheese, as it melts into the risotto. The pre shredded kind doesn’t blend as well.
- Salt and Black Pepper. Use these to taste. I like freshly ground salt and pepper for best results.
How to make Chicken Risotto:
Get prepped
Heat the chicken stock, and keep on the stove simmering.
Heat the oil and butter in a large skillet or Dutch oven over medium high.
Cook the onions, chicken and veggies
Add the onions and cook until clear. Add the chicken. Cook until the outside is just white (not fully cooked). Add the vegetables to the chicken and cook an additional 3-4 minutes.
Add the rice
Add the rice. Stir to coat fully in butter/oil.
Reduce to medium heat. Add a 1/2 cup of the simmering broth at a time stirring frequently but not constantly. Add more as the stock is absorbed.
Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
Continue until the rice is fully cooked and the dish is creamy.
Finish
Stir in the parmesan cheese and season with salt and pepper.
Some of our favorite risotto recipes:
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- Mushroom Risotto. Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!
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- Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
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- Lemon Spinach Risotto: packed with flavor and super easy to make.
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- Butternut Squash Risotto. Finished with basil and parmesan, this is a hearty side dish or a delicious vegetarian main course. Either way, it’s delicious!
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- Bacon Zucchini Risotto. A perfect way to use up summer squash, this Bacon Zucchini Risotto is creamy, bright and fresh – so yummy! This is a great one pan dinner, or a perfect side.
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- Garlic Parmesan Risotto. This is the real deal, basic risotto. One of the best rated recipes on this site!
Chicken Risotto (with vegetables)
Video
Recommended Equipment
Ingredients
- 4 cups chicken stock ( )
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion (finely chopped)
- 1.5 pound chicken breast (boneless, diced)
- 2 cups red bell pepper (diced)
- 1 cup arborio rice
- 1/2 cup parmesan cheese (grated )
- 1/2 teaspoon black pepper
Directions
- Heat 4 cups chicken stock, and keep warm.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan. Add 1 small onion (diced) and cook until clear.
- Add in the 1.5 pound chicken breast (diced) and fry until the outside is just white (not fully cooked).
- Add 2 cups red bell pepper (diced) to the chicken and cook an additional 3-4 minutes
- Add 1 cup arborio rice. Stir to coat fully in butter/oil
- Add the hot chicken stock in – 1 ladle at a time – to the chicken and rice mixture, stirring often. Add more as the stock is absorbed.
- Repeat this until you have used almost all of the stock- it should take about 17-25 minutes.
- Continue until rice is fully cooked and the dish is creamy.
- Stir in 1/2 cup parmesan cheese and 1/2 teaspoon black pepper.
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Notes
- Use hot stock. The heat helps maintain the starch content of the rice. Either keep it simmering in another saucepan beside you while you cook the risotto, or heat in the microwave.
- You may use more or less stock than I used. You want your risotto to be creamy, al dente and not mushy.
- Cook at the right heat – a gentle simmer is perfect, we don’t want a full-on boil!
- Stir REGULARLY but not CONSTANTLY – contrary to what you might think – you don’t need to be stirring constantly!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This was originally posted in December of 2012, and has been updated to improve reader experience.
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