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4.5 from 339 votes

Easy Chicken Risotto

This delicious risotto is packed with chicken and vegetables for a hearty Italian style dinner.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6 servings
Calories: 642 kcal
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. Heat a large pan or ceramic dutch oven over high heat.
  2. Add 1 tbsp olive oil.
  3. When oil is shimmery, add diced chicken.
  4. Cook until browned on all sides.
  5. Add diced onion and bell pepper.
  6. When vegetables are slightly browned, add butter and stir.
  7. Lower heat to medium-low, add rice, stir well.
  8. Let rice brown just slightly (think "toasted" for a little flavor)
  9. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  10. Stir frequently until rice thickens.
  11. 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.
  12. Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
  13. When your stock is gone, and the risotto has become thicker, taste a bit of it.
  14. 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.
  15. Add diced green onions just before your risotto is done cooking- you won't want them to overcook.
  16. 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.
  17. Serve when warm.
  18. Grate fresh parmesan cheese over the top and enjoy!

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

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

% 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.