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A super easy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!
Risotto 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!).
This is a really basic, really easy risotto that is absolutely delicious. 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.
I first made this recipe 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.
It’s a great base recipe that you can make your own!
Risotto is my favorite side dish. This Garlic Parmesan Risotto Recipe is one of the most popular recipes on Kylee Cooks!
Why this recipe works:
- ADAPTABLE: You basically need 2 cups of vegetables. Try broccoli, zucchini, bell peppers, mushrooms, butternut squash, peas or beans.
- AFFORDABLE. Budget-friendly ingredients, and a great recipe for using up what you have in the refrigerator.
- 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). They prefer the flavor of this without it.
Kylee’s Notes & FAQs
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. It can be found in most grocery stores.
- 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!
Ingredients:
- CHICKEN STOCK: Use stock or chicken broth.
- OLIVE OIL AND BUTTER: A blend of fats for the best flavor (and smoke point)
- ONION: Dice this fairly finely.
- 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. This 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
- SALT AND PEPPER
How to make Chicken Risotto:
- Heat the chicken stock, and keep warm, and heat the oil and butter in a large skillet or dutch oven.
- Add the onion 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. Stir to coat fully in butter/oil
- Add the hot chicken stock 1/2 cup 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.
- Stir in the parmesan cheese and season with salt and pepper.
Some of our favorite risotto recipes
- Mushroom Risotto. Creamy dreamy, herby and delicious, this mushroom risotto is perfect as a side, or even as a main dish!
- Instant Pot Risotto: Get this classic Italian side dish, a dreamy, creamy risotto super fast, and hands OFF!
- Lemon Spinach Risotto: packed with flavor and super easy to make.
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Chicken Risotto (with vegetables)
Ingredients
- 4 cups chicken stock
- 1 Tbs olive oil
- 1 Tbs butter
- 1 small onion finely chopped
- 1.5 lb chicken breast boneless, diced
- 2 cups red bell pepper diced
- 1 cup arborio rice
- 1/2 cup parmesan cheese grated
- 1/2 tsp black pepper
Instructions
- Heat the chicken stock, and keep warm.
- Heat oil and butter in a large saucepan. Add the onion and cook until clear.
- Add in the diced chicken and fry until the outside is just white (not fully cooked).
- Add bell pepper and zucchini to the chicken and cook an additional 3-4 minutes
- Add the 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 the Parmesan cheese and black pepper.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
Update: This was originally posted in December of 2012, and has been updated to improve reader experience.
That Girl says
My guy likes risotto too. I think it's the creamy mouth feel.