Name: Chicken Risotto with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups chicken stock; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion (finely chopped); 1.5 pound chicken breast (boneless, 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 warm, creamy risotto that really pulls everyone to the table. This Chicken Risotto with Vegetables Recipe blends tender chicken, sweet red peppers, and rich parmesan, delivering a cozy meal that feels a little fancy but comes together so easily.

A white bowl filled with a creamy pasta dish showing three visible layers: a base layer of soft, ruffled pasta with small pieces of yellow, red, and green bell peppers mixed throughout, a middle layer of tender chicken chunks blending with the pasta, and a top layer lightly sprinkled with fine grated cheese that adds a white, fluffy texture. The bowl sits on a wooden cutting board with silver forks and a red and white cloth in the blurred background over a white marbled surface. 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 Chicken Risotto with Vegetables Recipe
Top Tip
How to Serve Chicken Risotto with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken Risotto with Vegetables Recipe

Why You'll Love This Recipe

I’ve made this Chicken Risotto with Vegetables Recipe more times than I can count because it’s a reliable crowd-pleaser and quick enough for busy weeknights. What’s awesome is how the ingredients blend into a creamy, satisfying plate that still feels light.

Simple, accessible ingredients: You don’t need any fancy pantry items—just good chicken, fresh veggies, and basic staples.
Quick yet elegant: The creamy texture typically associated with risotto is achieved in under 30 minutes, making it perfect for weekday dinners.
Family friendly: The mild flavors and wholesome ingredients mean even picky eaters often ask for seconds.
Easy to customize: You can swap veggies or add herbs to make it your own without losing that comforting vibe.

Ingredients & Why They Work

Each ingredient plays an important role, from the creamy richness of parmesan to the bright pop of red bell pepper. Using good-quality chicken stock really elevates the flavor, so don’t skip it or just use water if you can help it!

Flat lay of one small whole onion with skin, diced red bell pepper pieces, raw diced boneless chicken breast chunks, a small mound of uncooked arborio rice, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with pale yellow butter cubes, a small white ceramic bowl of clear chicken stock, and a small white ceramic bowl containing coarse black peppercorns, all carefully arranged in perfect symmetry, placed 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: Warm stock is key for risotto—adding it gradually helps the rice cook slowly and absorb those deep flavors.
Olive oil & butter: Together they add richness and help cook the onion and chicken gently without drying them out.
Onion: Finely chopped for a subtle sweetness that softens during cooking.
Chicken breast: Diced into bite-size pieces, it cooks quickly and evenly, keeping the dish tender.
Red bell pepper: Adds color, sweetness, and a fresh crunch to balance out the creamy rice.
Arborio rice: The star of any risotto, this rice releases starch slowly to create that perfect creamy texture.
Parmesan cheese: Stirred in at the end for umami depth and a silky finish.
Black pepper: Just a pinch to season and brighten the whole dish.

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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 mixing it up depending on what’s in season or what’s in the fridge. You can easily swap the red peppers for peas, mushrooms, or asparagus for a fresh twist. Adding herbs like thyme or basil brings in a whole new layer of flavor too.

Vegetable swaps: I once replaced the red bell pepper with zucchini and it added a lovely texture without overpowering the chicken.
Dairy-free: Try nutritional yeast instead of parmesan and use olive oil only, if that fits your diet.
Spicy kick: Adding a pinch of chili flakes worked wonders for my friend who loves a bit of heat.
Make it vegetarian: Skip the chicken and add more veggies with a splash of white wine for depth.

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

A white bowl filled with a creamy pasta dish showing three layers of texture: small pasta pieces that are light yellow with ruffled edges, small diced peppers in red, green, and yellow mixed evenly throughout, and a top layer of finely shredded white cheese sprinkled on top. The bowl is placed on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Your Stock and Prepare The Base

First things first, get your chicken stock heating on low in a separate pot—keeping it warm is essential so your risotto cooks evenly. Then, in a large saucepan, melt the butter with olive oil and add the chopped onion. Sauté the onion gently until it’s translucent but not browned, usually about 3-5 minutes. This sets that lovely savory foundation without overwhelming the dish.

Step 2: Cook the Chicken and Add Vegetables

Next, toss in your diced chicken breast. Fry it just until the outside loses its pink hue—don’t try to cook it all the way through here because it'll finish cooking with the rice. After that, add your diced red bell pepper and cook everything together for about 3-4 minutes until the peppers soften just a bit and the chicken starts to get a golden tint.

Step 3: Stir in Rice and Slowly Add Stock

Pour in the arborio rice and stir well so each grain gets coated in the butter and oil. This toasting step gives the risotto some texture and flavor. Now, here’s where patience pays off: add a ladle of warm chicken stock to the rice mixture and stir often. Wait until the rice absorbs the stock before adding the next ladle—this slow process helps release the rice’s starch and builds that perfect creamy texture. It typically takes about 17-25 minutes, so get comfy with stirring!

Step 4: Finish with Cheese and Seasoning

Once your rice is tender but still has a bit of bite, stir in the grated parmesan cheese and black pepper. This final step brightens the flavors and creates a luscious, cheesy finish without overwhelming the dish. Taste and adjust seasoning if needed.

Top Tip

Over the years, I’ve learned a few small things that really transform this Chicken Risotto with Vegetables Recipe from good to great. The key is in the slow, patient cooking, and using quality stock makes a huge flavor difference.

Warm Stock Always: Never add cold stock—it shocks the rice and disrupts cooking evenly.
Consistent Stirring: Stir often but gently; it helps release starch but avoids mashing the rice grains.
Don’t Rush Adding Stock: Add more only when the rice has absorbed the last ladle to keep that creamy texture.
Use Fresh Parmesan: Grate it yourself for a smoother melt and deeper flavor than pre-grated store versions.

How to Serve Chicken Risotto with Vegetables Recipe

Garnishes

I usually sprinkle fresh chopped parsley on top because it adds a pop of color and a fresh herbaceous note that cuts through the richness. A little extra grated parmesan on the side never hurts either—especially if you're like me and love that cheesy finish.

Side Dishes

This risotto shines on its own but pairs beautifully with a crisp green salad or roasted vegetables for a full, balanced meal. Sometimes I make a simple garlic bread on the side to sop up any leftover creamy sauce on the plate.

Creative Ways to Present

For a dinner party, I’ve served this risotto inside hollowed-out bell peppers—looks impressive and keeps things tidy. Another fun idea is to plate it in a shallow bowl and drizzle with a little good quality olive oil or balsamic reduction for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The texture thickens as it cools, so just add a splash of stock or water when reheating to bring back that creamy softness.

Freezing

Freezing risotto can be a bit tricky because it might lose some creaminess. But if you wrap it well in freezer-safe containers, it should keep for up to 2 months. I’d recommend thawing overnight in the fridge before reheating gently on the stove with extra broth.

Reheating

Leftover risotto reheats best on the stove over low heat with a splash of chicken stock or water. Stir often and add liquid as needed to revive that luxurious texture—microwaving tends to dry it out, so patience really pays off here.

Frequently Asked Questions:

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

Absolutely! Chicken thighs tend to be juicier and more flavorful, but they also take a little longer to cook. Just dice them evenly and adjust the cooking time accordingly, ensuring the chicken is cooked through before adding the rice.

Is arborio rice necessary for risotto?

Yes, arborio rice is ideal because its high starch content creates the creamy consistency risotto is known for. You can experiment with other short-grain rice, but the texture might not be quite the same.

Can I make this Chicken Risotto with Vegetables Recipe vegan?

You can easily make a vegan version by omitting the chicken and parmesan. Use vegetable broth instead of chicken stock and try nutritional yeast or a vegan cheese substitute for that cheesy flavor. Adding mushrooms or tofu can boost protein content.

Why does risotto require adding stock gradually?

Adding stock slowly allows the rice to absorb liquid evenly and release its starch, which thickens and creates the creamy texture. Pouring all the stock at once would result in soggy rice lacking the signature risotto creaminess.

Final Thoughts

I genuinely love this Chicken Risotto with Vegetables Recipe because it feels like a little homemade celebration of simple flavors that come together beautifully. It’s approachable enough for a casual weeknight but impressive enough to serve friends without stress. Give it a try—you’ll see how comforting and versatile a risotto can be once you nail the basic technique.