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 peppers 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.
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!