Easy Chicken Risotto
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
35 mins
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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
Description
This risotto recipe starts by browning seasoned diced chicken in olive oil over high heat, then adding diced onion and bell pepper. Butter is incorporated before stirring in the arborio rice to lightly toast it, enhancing nutty notes. Stock and optional dry vermouth are added incrementally over medium-low heat, with frequent stirring to release the rice's starches, building the creamy consistency characteristic of risotto.
The slow absorption of liquid is balanced to keep the mixture creamy but not soupy, and the rice texture is tested near the end, adding water if needed to achieve desired softness. Green onions add a fresh element, and Parmesan cheese may be added optionally for richness.
The choice of beef stock, preferred by the note, adds a saltier, richer profile complementing the chicken and vegetables, differentiating this from a chicken stock-only dish.
Ingredients
- 2 chicken breast or 1 full breast if attached, diced to 1" cubes, seasoned with salt and pepper
- 1 onion diced, large
- 1 bell pepper bunch of asparagus, or other veg, diced
- 2 ½ cups arborio rice
- 28 oz beef stock lower sodium is best, or chicken stock
- 3 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt sea salt
- ¼ tsp black pepper fresh ground
- 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!
Notes
- Using beef stock instead of chicken stock adds a richer, saltier base flavor to the risotto.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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