Chicken Risotto
Rich, creamy, and flavorful Creamy Chicken Risotto is the perfect comfort dish. Tender chicken and a creamy, delicious rice foundation make this dish perfect for cozy dinners, special events, or meal prep. A perfect risotto takes patience and attention to detail, but it’s worth it. The rice releases starch and becomes silky when broth is slowly added.
Start with this easy but delectable chicken risotto!
Ingredients:
For Risotto:
2 tablespoons olive oil/butter
Dice 2 boneless, skinless chicken breasts (1 lb or 450g)
1 finely chopped tiny onion
2 minced garlic cloves
1 cup Arborio rice (ideal for risotto)
1/2 cup dry white wine (optional, enhances flavor)
4 cups (1 liter) warm, low-sodium chicken broth
1/2 cup grated Parmesan
Two teaspoons unsalted butter
Salt and pepper to taste
Optional fresh parsley garnish
For optional but recommended Chicken Marinade:
1 Tbsp olive oil
1 teaspoon dried or fresh thyme (or other herbs)
Optional: 1 tsp lemon juice
Salt and pepper to taste
Instructions:
Optional Chicken Margination
Mix 1 tablespoon olive oil, dried thyme, lemon juice, salt, and pepper in a small bowl to make the Chicken Marinade. Let diced chicken marinate in this mixture for 15-20 minutes. This adds flavor and tenderness to the chicken, but you may omit it if you’re in a hurry.
Cook Chicken
Cook Chicken: Heat 1 tablespoon olive oil (or butter) in a big skillet or wide, heavy-bottomed pan over medium-high heat. Add the marinated chicken pieces and fry for 5-7 minutes to brown and cook. Remove the chicken from the pan and put aside.
sauté aromatics
Sauté Onion and Garlic: Cook chopped onion in same pan for 3–4 minutes until softened and transparent. Add minced garlic and simmer for 30 seconds, turning often to avoid scorching.
Add Rice
Toast the Rice: Cook Arborio rice for 2-3 minutes. The edges of the rice will turn transparent and smell nutty. This phase releases rice starch, making risotto creamy.
Optional: Add Wine
Deglaze with Wine: Pour white wine in now and whisk regularly. Cook for 2-3 minutes to evaporate alcohol and decrease wine. The wine provides depth, but you can make risotto without it.
Cook Risotto
Stir frequently as you add warm chicken broth one ladle at a time. Let the rice soak liquid before adding more. Slow cooking releases rice starch, making it creamy. Keep adding stock and stirring for 18–20 minutes until the rice is al dente.
Tip: Warm broth in a separate stovepot. Making risotto with cold liquid slows the cooking process and may change the texture.
Finish Risotto
Stir the cooked chicken back into the pan when the risotto is about done (creamy and tender). Let it heat for 2-3 minutes.
Butter and Cheese:
Mix 2 tablespoons butter and grated Parmesan cheese. Richness and creaminess will increase in the risotto. Season with salt and pepper to taste.
Serve and garnish
Garnish and Serve: Serve creamy chicken risotto on plates with chopped fresh parsley for color and flavor. For more taste, put Parmesan cheese over top.
Tips and Variations:
Flavor Enhancers:
Sautéed mushrooms, peas, spinach, or sun-dried tomatoes add texture and flavor to this recipe.
Variations on broth
Make your own chicken stock or add heavy cream for a creamier risotto.
Wine substitute:
Skip this step and add chicken broth instead of wine. Add lemon juice or apple cider vinegar for acidity to balance tastes.
Increase Cheese:
You can add Pecorino Romano for sharpness or mozzarella for smoothness.
Vegan Version:
Replace chicken with sautéed mushrooms or tofu and use vegetable broth to make this risotto vegan. Avoid butter and Parmesan or use plant-based substitutes.
Why You’ll Love Creamy Chicken Risotto:
This Creamy Chicken Risotto is sumptuous and soothing, perfect for a private evening or impressing visitors. Slow-cooked rice makes a creamy base, while delicate chicken and savory broth make a filling feast. With basic materials and methods, you can prepare restaurant-quality food at home. This dish creates fantastic leftovers since the risotto hardens up and tastes great when reheated with more broth.