Chicken Risotto Recipe
If you’re searching for a cozy, comforting dinner that feels both luxurious and approachable, this Chicken Risotto Recipe is about to steal your heart (and your taste buds). Creamy Arborio rice, tender bites of chicken, and a blanket of Parmesan cheese come together in a dish that tastes like it simmered for hours, yet is completely doable on a weeknight. Every spoonful is packed with flavor, and the best part is, you don’t need a laundry list of ingredients — just a few staples and a little stirring will transport you straight to Italian heaven.
Ingredients You’ll Need
One of the things I adore about this Chicken Risotto Recipe is how it celebrates simple ingredients, each one playing a special role in creating that signature creamy, savory goodness. Every component, from the rice to the cheese, contributes something unique to the final bowl — and you probably have most of them in your kitchen already.
- Olive oil: Adds a fruity richness and helps soften the onion for the risotto base.
- Butter: Brings a velvety finish and classic risotto flavor.
- Onion: A finely chopped onion melts into the background, adding sweetness and depth.
- Garlic: Just a couple of cloves give a savory backbone without overpowering the dish.
- Arborio rice: Essential for that creamy, starchy texture only risotto can deliver.
- Dry white wine (optional): A splash of wine brightens the rice and adds a subtle tang; skip if you prefer, and use more broth.
- Low-sodium chicken broth: Warming the broth ahead ensures even cooking and maximum creaminess.
- Cooked chicken breast: Rotisserie or leftover chicken works beautifully, saving you extra prep.
- Parmesan cheese: For irresistible saltiness and that classic Italian flavor.
- Heavy cream (optional): If you want your risotto extra luscious, a splash of cream does wonders.
- Salt and black pepper: Balances and enhances every bite, so don’t forget to taste and adjust.
- Fresh parsley: A shower of chopped parsley adds a burst of color and freshness at the end.
How to Make Chicken Risotto Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large skillet or saucepan over medium heat. Once the butter is melted and just beginning to foam, add the finely chopped onion. Let it cook gently for 3 to 4 minutes, stirring occasionally, until the onion is soft and translucent. Then, toss in the minced garlic and cook for an additional minute. The kitchen will smell amazing already — this is the flavor foundation of your Chicken Risotto Recipe.
Step 2: Toast the Rice
Pour in the Arborio rice and stir well to coat each grain in the buttery oil mixture. Give the rice 1 to 2 minutes to toast lightly, stirring constantly. The grains should start to look slightly translucent around the edges. This little step deepens the flavor and helps the rice absorb liquid beautifully.
Step 3: Deglaze with Wine (Optional)
If you’re using wine, now’s the time to pour in the dry white wine. Stir as it sizzles and bubbles, letting most of the liquid cook off. This gives the risotto a gentle tang and complexity, but if you’d rather skip the wine, just go straight to the broth and add a little extra instead.
Step 4: Add the Broth Gradually
Begin ladling in the warm chicken broth, one ladle at a time. Stir constantly and patiently, letting each addition absorb before pouring in more. This slow process is what develops the signature creaminess of a great Chicken Risotto Recipe. After about 18 to 20 minutes, the rice will be plump, tender, and surrounded by a silky sauce.
Step 5: Stir in Chicken, Cheese, and Cream
Once your risotto is nearly done, stir in the cooked chicken, grated Parmesan cheese, and heavy cream if you’re using it. Give everything a good mix, then season with salt and black pepper to taste. Let the mixture heat through for 2 to 3 minutes so the flavors meld and the chicken is warmed perfectly.
Step 6: Finish and Serve
Remove the pan from the heat and sprinkle over the chopped fresh parsley. Your Chicken Risotto Recipe is now ready to serve — creamy, savory, and utterly irresistible. Spoon into bowls and enjoy immediately for the best texture and flavor.
How to Serve Chicken Risotto Recipe
Garnishes
Don’t underestimate the power of a simple garnish! Finish your risotto with an extra dusting of Parmesan cheese, a drizzle of quality olive oil, and a handful of fresh parsley. If you love a little zing, freshly cracked black pepper or a sprinkle of lemon zest can make each bite pop.
Side Dishes
This Chicken Risotto Recipe is hearty enough to stand alone, but it pairs beautifully with a crisp green salad, roasted asparagus, or garlicky sautéed spinach. A slice of crusty bread on the side is perfect for scooping up every last bit of creamy rice.
Creative Ways to Present
For a dinner party, spoon the risotto into small bowls or ramekins as an appetizer, or serve family-style in a big, rustic dish at the center of the table. You can even mold the risotto into little cakes, crisp them up in a skillet, and top with extra chicken or a poached egg for a show-stopping brunch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your Chicken Risotto Recipe into an airtight container once it’s cooled, and refrigerate for up to 3 days. While risotto is always best fresh, the flavors deepen as it sits, making for a delicious lunch the next day.
Freezing
Freezing risotto isn’t traditional, but it can be done in a pinch! Scoop portions into freezer-safe containers, pressing a piece of plastic wrap directly onto the surface to prevent ice crystals. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place the risotto in a saucepan with a splash of chicken broth or water. Warm it gently over low heat, stirring often, until steaming hot and creamy again. Add a little extra Parmesan or a spoonful of cream if it needs a refresh.
FAQs
Can I use a different type Main Course
Arborio rice is ideal because of its high starch content, which creates that creamy texture. However, you can use Carnaroli or Vialone Nano if you find them. Regular long-grain rice doesn’t produce the same results, so stick to one of the short-grain risotto varieties for the best experience.
What can I substitute for wine in this recipe?
If you prefer not to cook with wine, simply leave it out and add an extra half cup of chicken broth. The risotto will still be delicious and creamy without it, but the wine does add a touch of tang and complexity.
Can I make this Chicken Risotto Recipe dairy-free?
Absolutely! Use olive oil instead of butter, skip the heavy cream, and opt for a dairy-free Parmesan substitute. The risotto will still turn out rich and satisfying, though you may want to add a splash of unsweetened oat milk for extra creaminess.
How do I avoid mushy risotto?
The secret is to add the broth gradually and stir constantly, allowing the rice to absorb the liquid slowly. Taste the risotto as you go — it should be tender but still have a slight bite (al dente). Overcooking or adding all the broth at once can make the rice mushy.
Can I add vegetables to this Chicken Risotto Recipe?
Definitely! Stir in peas, sautéed mushrooms, or fresh spinach during the last few minutes of cooking for a pop of color and extra nutrition. This recipe is wonderfully versatile, so feel free to get creative with your add-ins.
Final Thoughts
If you’re ready to impress yourself (and anyone lucky enough to join you at the table), give this Chicken Risotto Recipe a try. It’s the kind of meal that feels cozy yet special, and I promise, every bite is worth the bit of stirring. Happy cooking!
Print
Chicken Risotto Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and comforting Chicken Risotto featuring tender Arborio rice cooked slowly in chicken broth, combined with shredded chicken breast, Parmesan cheese, and a touch of cream, perfectly seasoned and garnished with fresh parsley. This easy stovetop Italian classic is perfect for a satisfying main course.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Main Ingredients
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional)
- 4 cups low-sodium chicken broth, warmed
- 2 cups cooked chicken breast, shredded or diced
Finishing Touches
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Prepare the Base: In a large skillet or saucepan, heat olive oil and butter over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 1 minute to release its aroma.
- Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter. Cook for 1–2 minutes until the rice is lightly toasted, which helps develop the nutty flavor and creates a creamy texture during cooking.
- Deglaze with Wine (Optional): Pour in the dry white wine if using, and cook while stirring until most of the liquid has evaporated and absorbed into the rice. This enhances the flavor complexity.
- Add Broth Gradually: Begin adding the warm chicken broth one ladle at a time. Stir constantly and allow each addition to be mostly absorbed before adding more. Continue this process for about 18–20 minutes until the rice becomes tender and creamy but still has a slight bite (al dente).
- Incorporate Chicken and Cheese: Stir in the cooked shredded or diced chicken breast, grated Parmesan cheese, and optional heavy cream. Season the risotto with salt and black pepper to taste, and cook for another 2–3 minutes until everything is heated through and well combined.
- Garnish and Serve: Remove the risotto from heat, sprinkle with fresh chopped parsley for a burst of color and freshness, then serve immediately while creamy and hot.
Notes
- Use rotisserie chicken as a convenient shortcut to save time.
- Constant stirring is essential for a creamy risotto texture.
- If you don’t have white wine, omit it and add extra chicken broth instead.
- Add vegetables like peas, mushrooms, or spinach to increase nutritional value and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1 1/4 cups)
- Calories: 430
- Sugar: 2g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
