Name: Creamy Chicken Risotto with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 cups chicken stock; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion, finely chopped; 1.5 pounds chicken breast, boneless and diced; 2 cups red bell pepper, diced; 1 cup arborio rice; 1/2 cup Parmesan cheese, grated; 1/2 teaspoon black pepper

There’s something so comforting about a dish that’s both luxurious and homey, like this Creamy Chicken Risotto with Vegetables Recipe. The silky texture, tender chicken, and sweet bell peppers come together to make a weeknight dinner feel a little fancy without any fuss.

A white bowl filled with creamy risotto shows soft, light beige rice mixed with small pieces of red, yellow, and green bell peppers scattered throughout. On top, there is a light sprinkling of finely grated white cheese adding texture. The bowl rests on a white marbled surface with blurred silver cutlery and a red and white string in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe
Top Tip
How to Serve Creamy Chicken Risotto with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Risotto with Vegetables Recipe

Why You'll Love This Recipe

I genuinely adore this risotto because it’s everything I look for in comfort food—creamy, flavorful, and satisfying. Plus, it’s a brilliant way to sneak in some veggies while keeping everyone happy at the table.

Quick and Easy: You can get this creamy dinner on the table in under 30 minutes, perfect for busy nights.
Perfect Creamy Texture: Stirring in the stock gradually ensures that luscious, velvety risotto creaminess every time.
Balanced Meal: With protein-rich chicken and colorful red bell peppers, it’s a wholesome one-pot wonder.
Family Friendly: Even picky eaters often love this comforting dish, making it a go-to in my kitchen.

Ingredients & Why They Work

Each ingredient in the Creamy Chicken Risotto with Vegetables Recipe plays its part perfectly. Using a good quality chicken stock and arborio rice is key—they’re the magic behind that creamy texture and rich flavor that risotto is famous for.

Flat lay of a small white ceramic bowl filled with golden olive oil, a pat of fresh creamy butter on a white ceramic plate, one whole small onion with smooth papery skin, a pile of diced boneless chicken breast pieces, a handful of diced vibrant red bell pepper, a small white ceramic bowl of pearly white arborio rice grains, a small white ceramic bowl containing finely grated parmesan cheese, a small white ceramic bowl with cracked black peppercorns, and a white ceramic bowl filled with rich golden chicken stock, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken stock: This adds rich flavor and moisture, so choose a low-sodium version if you want better control over saltiness.
Olive oil: Helps cook the aromatics and adds a subtle fruitiness.
Butter: Essential for that silky finish and toasty flavor.
Small onion: Gives a mild sweetness which balances the chicken and peppers.
Chicken breast: Diced small for quick cooking and tender bites throughout.
Red bell pepper: Adds color, crunch, and natural sweetness that brightens the dish.
Arborio rice: The star of risotto, renowned for its starch content that creates creaminess.
Parmesan cheese: Adds umami and depth, melting smoothly into the risotto.
Black pepper: Just a touch to enhance flavor without overpowering.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to switch up the veggies depending on the season or what’s in my fridge—feel free to customize this risotto so it feels like your own signature dish.

Variation: Sometimes I add asparagus or peas late in the cooking process for a pop of green and fresh flavor, which works wonderfully.
Dietary swap: For a lighter version, swap half the butter for olive oil or omit cheese for a dairy-free twist.
Extra flavor kick: A bit of fresh thyme or rosemary stirred in adds a lovely herbal note I’m fond of.

Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe

This image shows a white bowl filled with a creamy pasta dish. The pasta is short and ridged, mixed with bits of red, yellow, and green bell peppers scattered throughout. The sauce is light and smooth, coating the pasta evenly, and shredded cheese is sprinkled on top. The bowl is placed on a wooden board with cutlery and a glass in the blurred background, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Your Stock and Start the Base

First things first—bring your chicken stock to a gentle simmer and keep it warm on the stove. This step is crucial because adding cold stock to the risotto can slow down the cooking and affect that creamy texture. Meanwhile, heat olive oil and butter in a large pan, adding the finely chopped onion and cooking until it’s soft and translucent—this sets a fragrant base for everything that follows.

Step 2: Cook the Chicken and Veggies

Add the diced chicken breast to your pan and cook over medium heat until the edges lose their pink color but the insides are not fully done. This keeps the chicken tender after simmering with the rice. Then stir in the diced red bell pepper and cook for a few minutes to soften and release their sweetness—this layering builds delicious depth.

Step 3: Toast the Rice and Begin Adding Stock

Stir the arborio rice into the pan so each grain is coated with that yummy butter and oil mixture. This toasting step adds subtle nuttiness. Now, the magic of risotto begins: ladle in warm chicken stock one scoop at a time, stirring often. You want the rice to absorb most of the liquid before you add more. This slow addition and constant stirring coax the starch from the rice to create that irresistible creamy texture—don't rush it, patience really pays off here!

Step 4: Finish with Cheese and Seasoning

After about 17-25 minutes, when the rice is tender but still has a slight bite, and the dish feels creamy, stir in the grated Parmesan cheese and black pepper. The cheese melts in beautifully for richness and savory balance. Taste and adjust seasoning if needed—sometimes a pinch of salt or freshly ground pepper makes all the difference.

Top Tip

When I first attempted risotto, I tried adding all the stock at once and ended up with soggy rice, so learning to add it gradually was a game changer for me. Here are a few tips to get that creamy, restaurant-quality risotto every time:

Warm Stock Only: Always keep your stock warm to maintain even cooking and a smooth texture.
Stir Often: Stirring helps release the rice’s starches, but don't overdo it—gentle, consistent stirring is perfect.
Don’t Overcook Chicken: Cook chicken just until it turns white before adding liquid to keep it juicy in the final dish.
Use Fresh Parmesan: Grate your own cheese if you can—it melts better and boosts flavor immensely.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Creamy Chicken Risotto - Serving Suggestion

Garnishes

I like to finish this risotto with a sprinkle of freshly chopped parsley for a pop of color and a hint of brightness. Sometimes, I add a little extra shaved Parmesan and a drizzle of good-quality olive oil. A few cracked black peppercorns on top bring the whole dish together visually and flavor-wise.

Side Dishes

This risotto pairs beautifully with a simple side salad dressed lightly in lemon vinaigrette to cut through the richness. Roasted or steamed green beans make a crisp, fresh accompaniment. On cozy nights, a slice of garlic bread rounds out the meal perfectly.

Creative Ways to Present

For special occasions, I sometimes serve the risotto in large mushroom caps or hollowed-out mini pumpkins—adds a lovely festive touch and makes the presentation extra special. Individual ramekins with a sprinkle of herbs and a parmesan crisp on top also wow guests effortlessly.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator and try to eat them within 2 days. Risotto thickens as it cools, so it’s normal for it to look a bit stiff when cold.

Freezing

While I’ve frozen risotto before, the texture changes a bit—the rice can become mushy. If you need to freeze it, cool completely and store in portioned containers for best results.

Reheating

Reheat gently on the stovetop with a splash of stock or water to loosen it up and bring back that creamy consistency. Microwaving works too, but stir halfway through so it heats evenly.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts in this risotto?

Absolutely! Chicken thighs will add a bit more richness and stay moist even if slightly overcooked. Just dice similarly and follow the same cooking steps.

What’s the best way to tell when the risotto is done?

The rice should be creamy and tender on the outside but still have a slight bite or firmness in the center, often called ‘al dente.’ Taste testing is the best way to know—it shouldn’t be mushy.

Can I make this recipe vegetarian or vegan?

You can swap the chicken stock for vegetable stock and omit the chicken. For vegan versions, use a plant-based butter and skip the Parmesan or use vegan cheese alternatives.

How do I prevent risotto from sticking to the pan?

Using a heavy-bottomed pan and stirring gently but regularly helps. Also, don’t cook risotto over very high heat — maintain medium to medium-low heat for even cooking. Adding stock slowly prevents it from drying out and sticking.

Final Thoughts

Honestly, this Creamy Chicken Risotto with Vegetables Recipe is one of those dishes that never fails to impress and comfort at the same time. Whether you’re cooking for family, friends, or just treating yourself, it’s a rewarding recipe that’s surprisingly straightforward once you get the hang of it. Give it a try—you might just find it becoming a cherished staple in your dinner rotation, just as it has in mine.