Description
This Chicken Risotto with vegetables is a creamy, flavorful one-pan meal perfect for comforting family dinners. Tender chicken breast, sweet red bell peppers, and arborio rice are simmered slowly in warm chicken stock and finished with parmesan cheese for a rich, satisfying dish ready in just 30 minutes.
Ingredients
Scale
Main 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
Instructions
- Prepare the stock: Heat 4 cups of chicken stock in a pot and keep it warm on low heat throughout the cooking process to ensure it’s ready to add to the risotto.
- Sauté aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat. Add the finely chopped small onion and cook until translucent and soft, about 3-4 minutes.
- Cook the chicken: Add the diced chicken breast to the pan and sauté until the outside turns white but the chicken is not fully cooked, approximately 4-5 minutes.
- Add vegetables: Stir in the diced red bell pepper and cook for another 3-4 minutes until slightly softened.
- Toast the rice: Add 1 cup arborio rice to the pan and stir thoroughly to coat all grains in the butter and oil mixture, cooking for about 1-2 minutes to lightly toast the rice.
- Cook the risotto: Begin adding the hot chicken stock one ladle at a time to the rice mixture, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 20-25 minutes until the rice is fully cooked and the mixture is creamy.
- Finish the dish: Stir in 1/2 cup grated parmesan cheese and 1/2 teaspoon black pepper to add richness and seasoning. Mix well and remove from heat.
Notes
- This recipe makes a creamy risotto without needing constant stirring if you maintain a moderate heat and keep the stock warm.
- You can substitute chicken breast with thigh meat for juicier results.
- For extra flavor, add a splash of white wine when toasting the rice before adding stock.
- Vegetables like peas or mushrooms can be added to customize the dish.
- Use freshly grated parmesan cheese for the best texture and flavor.
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
