Chicken Risotto (with vegetables)

Chicken Risotto (with vegetables)

A super easy Chicken Risotto recipe that is perfect for the whole family. Get dinner on the table in under 30 minutes. Boom!

Course Main Dish, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 25

Total Time 30

Servings

Calories 498kcal

Author Kylee Ayotte

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

Instructions

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.

Video

Notes

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!

Nutrition