A super easy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes.
Heat the chicken stock, and keep warm, and heat the oil and butter in a large skillet or dutch oven.
Cook the onions, then add the chicken. Cook until the outside is just white (not fully cooked). Add the vegetables to the chicken & cook an additional 3-4 mins.
Add the rice & stir. Add the hot chicken stock. Add more as the stock is absorbed. Repeat this until you have used almost all of the stock.
Stir in the parmesan cheese and season with salt and pepper!
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.
Stir REGULARLY but not CONSTANTLY – contrary to what you might think – you don’t need to be stirring constantly!