Chicken Risotto (with vegetables)

Name: Chicken Risotto (with vegetables)
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 cups chicken stock; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion; 1.5 pound chicken breast; 2 cups red bell pepper; 1 cup arborio rice; 1/2 cup Parmesan Cheese; 1/2 teaspoon black pepper

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
595 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Chicken Risotto (with vegetables)

Freya Jacobs

Report

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

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 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.

Equipments used:

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 Information

Show Details

Calories 595kcal (30%) Carbohydrates 55g (18%) Protein 51g (102%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 132mg (44%) Sodium 770mg (32%) Potassium 1114mg (32%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 2570IU (51%) Vitamin C 99mg (110%) Calcium 173mg (17%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 595 kcal

% Daily Value*

Calories	595kcal	30%
Carbohydrates	55g	18%
Protein	51g	102%
Fat	17g	26%
Saturated Fat	6g	30%
Cholesterol	132mg	44%
Sodium	770mg	32%
Potassium	1114mg	24%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	2570IU	51%
Vitamin C	99mg	110%
Calcium	173mg	17%
Iron	4mg	22%