Description
A creamy and flavorful Chicken Risotto with vegetables, perfect for a comforting family dinner. This recipe combines tender chicken breast, red bell peppers, and arborio rice cooked slowly in chicken stock and finished with Parmesan cheese for a rich, satisfying meal ready in 30 minutes.
Ingredients
Scale
Stock and Base
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
Main Ingredients
- 1.5 pounds chicken breast, boneless and diced
- 2 cups red bell pepper, diced
- 1 cup arborio rice
Finishing Touches
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon black pepper
Instructions
- Prepare Stock: Heat 4 cups of chicken stock in a pot and keep it warm on low heat throughout the cooking process.
- Sauté Aromatics: In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent and soft, about 3-4 minutes.
- Cook Chicken: Add the diced chicken breast to the pan and cook, stirring occasionally, until the outside turns white but the chicken is not fully cooked, about 5-6 minutes.
- Add Vegetables: Stir in the diced red bell pepper and cook for an additional 3-4 minutes until slightly softened.
- Add Rice: Add the arborio rice to the chicken and vegetable mixture. Stir thoroughly to coat the rice grains with the butter and oil, cooking for 1-2 minutes to toast lightly.
- Cook Risotto: Begin adding the warm chicken stock one ladle at a time to the rice mixture, stirring frequently. Wait until the stock is mostly absorbed before adding the next ladle. Continue this process for 17-25 minutes until the rice is creamy and fully cooked but still al dente.
- Finish and Season: Remove the pan from the heat and stir in the grated Parmesan cheese and black pepper. Mix well until the cheese is melted and combined for a rich finish.
Notes
- This Chicken Risotto is quick and easy, making it ideal for a weeknight family meal that can be ready in under 30 minutes.
- Keep the stock warm during cooking to ensure the risotto cooks evenly and creamy texture is achieved.
- You can substitute chicken breast with thighs for more flavor, but adjust cooking times accordingly.
- For a vegetarian version, replace chicken stock with vegetable stock and omit chicken.
- Stirring frequently is key to prevent the rice from sticking and to develop the creamy consistency risotto is known for.
Nutrition
- Serving Size: 1 serving
- Calories: 498 kcal
- Sugar: 4 g
- Sodium: 1344 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 127 mg
