Easy Chicken Risotto
User Reviews
4.5
339 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
40 mins
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Servings
6 servings
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Calories
642 kcal
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Course
Main Course
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Cuisine
Italian
Easy Chicken Risotto
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This delicious risotto is packed with chicken and vegetables for a hearty Italian style dinner.
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Ingredients
- 2 chicken breasts or 1 full breast if attached, diced to 1" cubes, seasoned with salt and pepper
- 1 large onion diced
- 1 bell pepper bunch of asparagus, or other veg, diced
- 2 ½ cups arborrio rice
- 28 oz beef or chicken stock lower sodium is best
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp sea salt
- ¼ tsp fresh ground black pepper
- ¼ cup green onions
- ½ cup dry vermouth (optional)
- 1 cup water
- Parmesan Cheese optional
Instructions
- Heat a large pan or ceramic dutch oven over high heat.
- Add 1 tbsp olive oil.
- When oil is shimmery, add diced chicken.
- Cook until browned on all sides.
- Add diced onion and bell pepper.
- When vegetables are slightly browned, add butter and stir.
- Lower heat to medium-low, add rice, stir well.
- Let rice brown just slightly (think "toasted" for a little flavor)
- Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
- Stir frequently until rice thickens.
- Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
- Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
- When your stock is gone, and the risotto has become thicker, taste a bit of it.
- If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but it's all individual tastes.
- Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
- When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
- Serve when warm.
- Grate fresh parmesan cheese over the top and enjoy!
Equipments used:
Notes
- For the stock, I like beef in this even though its a chicken dish because its a bit saltier and has a richer flavor when cooked down, but that is just a personal preference
Nutrition Information
Show Details
Serving
1g
Calories
642kcal
(32%)
Carbohydrates
29g
(10%)
Protein
51g
(102%)
Fat
32g
(49%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
16g
Trans Fat
1g
Cholesterol
166mg
(55%)
Sodium
663mg
(28%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 642kcal | 32% |
| Carbohydrates | 29g | 10% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 166mg | 55% |
| Sodium | 663mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
339 reviews
Excellent
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