Description
This creamy and comforting Chicken Risotto is a perfect weeknight dinner that combines tender chicken breast, sweet red bell peppers, and creamy arborio rice cooked slowly in warm chicken stock. Finished with parmesan cheese and black pepper, this recipe delivers rich flavors and a satisfying texture in just 35 minutes.
Ingredients
Scale
Liquids
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
Produce
- 1 small onion, finely chopped
- 2 cups red bell pepper, diced
Proteins
- 1.5 pounds chicken breast, boneless, diced
Grains & Dairy
- 1 cup arborio rice
- 1/2 cup parmesan cheese, grated
Spices
- 1/2 teaspoon black pepper
Instructions
- Heat the Chicken Stock: In a saucepan, heat the chicken stock over medium heat and keep it warm throughout the cooking process to ensure the rice cooks evenly and remains creamy.
- Sauté Onion: In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook until translucent and soft, about 2-3 minutes.
- Cook Chicken: Add the diced chicken breast to the pan and fry until the outside is just white. The chicken doesn’t need to be fully cooked at this point as it will finish cooking with the rice.
- Add Bell Pepper: Stir in the diced red bell pepper and cook for an additional 3-4 minutes to allow the vegetables to soften slightly.
- Add Rice: Pour in the arborio rice and stir well to coat every grain with the butter and oil mixture, which helps with the creamy texture.
- Add Stock Gradually: Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait for each ladle of stock to be mostly absorbed before adding the next. This gradual process helps release the rice starch, creating the creaminess characteristic of risotto. Continue this for about 17-25 minutes.
- Cook Until Creamy: Continue the process until the rice is tender yet still slightly al dente, and the mixture has a creamy consistency. You may not need all the stock or may require a little extra depending on how the rice absorbs the liquid.
- Finish with Cheese and Pepper: Stir in the grated parmesan cheese and ground black pepper. Mix thoroughly until the cheese melts through the risotto, enriching the dish with a savory finish. Serve immediately while hot.
Notes
- Keep the chicken stock warm throughout cooking to maintain an even cooking temperature and creamy risotto texture.
- Use fresh parmesan cheese for the best flavor and melting quality.
- For extra flavor, you can add a splash of white wine before adding the stock.
- Stirring frequently is key to releasing the starches that make risotto creamy.
- You can substitute chicken breast with thigh meat for juicier results.
- Serve immediately for the best texture; risotto can thicken as it cools.
