Creamy Chicken Risotto Recipe | Quick & Easy
There’s something incredibly comforting about a bowl of warm, creamy chicken risotto. Whether it’s a chilly evening or just a day when you crave a bit of indulgence, this quick and easy chicken risotto recipe is sure to warm your heart and your stomach.
Imagine the rich, velvety texture of perfectly cooked Arborio rice, tender chicken pieces, and the subtle flavours of Parmesan and white wine melding together in each bite.
This recipe is perfect for those moments when you want to whip up something special yet straightforward, bringing a bit of Italian flair to your dinner table in no time!
Why You’ll Love This Chicken Risotto Recipe?
Risotto is often seen as a challenging dish, but with this recipe, you’ll find it surprisingly simple and satisfying. Here’s why you’ll love it:
- Comfort food at its finest: Creamy chicken risotto is the ultimate comfort dish, providing warmth and richness in every spoonful.
- Quick and easy to prepare: Ready in under 30 minutes, this recipe is perfect for busy weeknights or last-minute dinner plans.
- Perfect for any occasion: Whether you’re cooking for yourself, your family, or hosting friends, this risotto is sure to impress with minimal effort.
Ingredients for the Perfect Chicken Risotto
To make the perfect chicken risotto, you’ll need the following ingredients:
- 2 tablespoons of olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300g chicken breast, diced
- 250g Arborio rice
- 100ml white wine (optional)
- 1 litre chicken stock, kept warm
- 50g Parmesan cheese, grated
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Key Ingredients Explanation:
- Arborio rice: The best choice for a creamy risotto due to its high starch content.
- White wine: Adds depth and complexity to the flavours. You can substitute with extra stock if preferred.
- Parmesan cheese: Essential for that rich, umami flavour that makes risotto irresistible.
Step-by-Step Guide to Making Creamy Chicken Risotto
1. Prepare the Chicken: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden and cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.
2. Sauté the Aromatics: In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Toast the Rice: Add the Arborio rice to the pan and stir well, coating the grains with the oil and onions. Cook for 2 minutes, allowing the rice to toast lightly. This step helps the rice absorb more flavour and achieve a perfect texture.
4. Deglaze with Wine: Pour in the white wine, stirring continuously until the liquid is absorbed. This adds a delicious depth of flavour to the dish. If not using wine, skip to the next step.
5. Add the Stock Gradually: Begin adding the warm chicken stock one ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process until the rice is cooked al dente (about 18-20 minutes). You may not need all of the stock.
6. Incorporate the Chicken and Finish the Risotto: When the rice is almost done, stir in the cooked chicken and any juices. Add the butter and grated Parmesan, mixing until creamy and well combined. Adjust seasoning with salt and pepper if necessary.
7. Serve and Garnish: Serve the risotto hot, garnished with freshly chopped parsley and extra Parmesan if desired.
Tips for Making the Best Chicken Risotto
- Choosing the Right Rice: Use Arborio rice for the best results. Its high starch content is crucial for achieving the creamy consistency that makes risotto unique.
- Consistency Matters: Risotto should have a slightly soupy consistency. If it becomes too thick, add a bit more warm stock or water to loosen it.
- Experiment with Flavours: Don’t be afraid to add vegetables like mushrooms or peas, or fresh herbs like thyme or basil, to enhance the dish.
Serving Suggestions for Chicken Risotto
Pair this creamy chicken risotto with a crisp green salad or steamed vegetables for a balanced meal. A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, will complement the dish beautifully. You could also serve with some crusty bread to soak up any leftover sauce.
Storing and Reheating Your Chicken Risotto
- Storing: Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, add a splash of chicken stock or water to the risotto and gently warm it on the stove over low heat, stirring frequently until heated through. This helps restore its creamy texture.
Nutritional Information of Chicken Risotto
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 25g |
| Carbohydrates | 50g |
| Fat | 15g |
| Fibre | 2g |
| Sodium | 300mg |
Famous Chicken Risotto Variations
Jamie Oliver Chicken and Chorizo Risotto
Instructions:
- Prepare the Ingredients: Dice 1 chicken breast and 100g of chorizo. Finely chop 1 onion, 2 garlic cloves, and 1 red chili (optional).
- Cook the Chicken and Chorizo: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the chicken and chorizo and cook for 5-7 minutes until browned.
- Add the Vegetables: Add the onion, garlic, and chili to the pan and cook for another 5 minutes until softened.
- Stir in the Rice: Add 300g of arborio rice to the pan and stir well to coat the rice with the oils.
- Add the Wine: Pour in 150ml of white wine and cook until it is mostly absorbed.
- Add the Stock Gradually: Gradually add 1 liter of chicken stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next.
- Finish the Risotto: Once the rice is creamy and al dente (about 20 minutes), stir in 50g of grated Parmesan cheese and 1 tablespoon of butter. Season to taste with salt and pepper.
- Serve: Garnish with chopped parsley and serve hot.
Difference: Jamie Oliver’s version includes chorizo for a smoky, spicy kick and uses white wine for added depth of flavor.
Slimming World Chicken Risotto
Instructions:
- Prepare the Ingredients: Cut 2 chicken breasts into bite-sized pieces. Finely chop 1 onion, 2 garlic cloves, and 1 red pepper.
- Cook the Chicken: Spray a large frying pan with low-calorie cooking spray and cook the chicken over medium heat until browned. Remove and set aside.
- Cook the Vegetables: Add the onion, garlic, and red pepper to the same pan and cook for 5 minutes until softened.
- Add the Rice: Stir in 300g of risotto rice and cook for 1-2 minutes.
- Add the Stock Gradually: Gradually add 1 liter of hot chicken stock, one ladle at a time, stirring continuously until the rice is tender and creamy (about 20 minutes).
- Add the Chicken: Return the chicken to the pan and cook for another 5 minutes until heated through.
- Finish the Risotto: Stir in chopped parsley and season to taste with salt and pepper.
- Serve: Serve hot, optionally garnished with more parsley.
Difference: The Slimming World recipe focuses on a lower-calorie version by using low-calorie cooking spray instead of oil, omitting high-fat ingredients like cheese and butter, and including extra vegetables.
Hairy Bikers Chicken and Mushroom Risotto
Instructions:
- Prepare the Ingredients: Slice 2 chicken breasts and 200g of mushrooms. Finely chop 1 onion, 2 garlic cloves, and a handful of fresh thyme.
- Cook the Chicken and Mushrooms: Heat 1 tablespoon of olive oil in a large pan over medium heat. Cook the chicken for 5 minutes until browned, then add the mushrooms and cook until they start to release their juices.
- Add the Vegetables: Add the onion, garlic, and thyme, and cook for another 5 minutes until softened.
- Stir in the Rice: Add 300g of risotto rice to the pan and stir for 2 minutes to coat the rice in the pan juices.
- Add the Wine: Pour in 150ml of white wine and cook until it has mostly evaporated.
- Add the Stock Gradually: Gradually add 1 liter of hot chicken stock, one ladle at a time, stirring continuously until the rice is creamy and tender (about 20 minutes).
- Finish the Risotto: Stir in 50g of grated Parmesan cheese, 1 tablespoon of butter, and a squeeze of lemon juice. Season to taste with salt and pepper.
- Serve: Garnish with chopped parsley or thyme leaves and serve hot.
Difference: The Hairy Bikers’ recipe includes mushrooms for an earthy flavor, thyme for an aromatic element, and uses lemon juice to brighten the dish.
Final Thoughts on Our Creamy Chicken Risotto Recipe
I hope this creamy chicken risotto recipe becomes a favourite in your household, just as it has in mine. It’s a dish that brings comfort, warmth, and a touch of Italian magic to your table. Don’t hesitate to experiment with different ingredients or share your own variations. Happy cooking!
FAQ Section
Can you freeze chicken risotto?
Yes, you can freeze chicken risotto. However, it may lose some of its creamy texture upon reheating. To freeze, place it in an airtight container and store it for up to 2 months. Reheat slowly on the stove with additional broth to restore its texture.
What type of rice is best for risotto?
Arborio rice is the best type for risotto due to its high starch content, which is essential for creating a creamy texture.
How can I make a vegetarian version of this recipe?
Simply omit the chicken and use vegetable stock instead of chicken stock. You can add mushrooms, spinach, or other vegetables for extra flavour and texture.
Is it necessary to use broth in risotto?
Yes, broth adds depth and flavour to risotto. However, if you don’t have broth, you can use water, but the dish may lack some richness.
What can I substitute for white wine in risotto?
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth or water mixed with a splash of lemon juice.
Can I use leftover chicken for this recipe?
Absolutely! Leftover roast or grilled chicken works wonderfully in this recipe. Just shred or dice it and add it when combining all ingredients.
How long does it take to cook risotto?
On average, it takes about 18-20 minutes of cooking time for the rice to reach the perfect al dente texture.
Chicken Risotto Recipe
Ingredients
- 2 tablespoons of olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 300 g chicken breast diced
- 250 g Arborio rice
- 100 ml white wine optional
- 1 litre chicken stock kept warm
- 50 g Parmesan cheese grated
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced chicken breast, season with salt and pepper, and cook until golden and cooked through (about 5-7 minutes). Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and cook until softened, about 3 minutes. Add the minced garlic and sauté for another minute until fragrant.
- Add the Arborio rice to the pan and stir well, coating the grains with the oil and onions. Cook for 2 minutes, allowing the rice to toast lightly. This step helps the rice absorb more flavour and achieve a perfect texture.
- Pour in the white wine, stirring continuously until the liquid is absorbed. This adds a delicious depth of flavour to the dish. If not using wine, skip to the next step.
- Begin adding the warm chicken stock one ladle at a time, stirring constantly. Allow each addition of stock to be absorbed before adding the next. Continue this process until the rice is cooked al dente (about 18-20 minutes). You may not need all of the stock.
- When the rice is almost done, stir in the cooked chicken and any juices. Add the butter and grated Parmesan, mixing until creamy and well combined. Adjust seasoning with salt and pepper if necessary.
- Serve the risotto hot, garnished with freshly chopped parsley and extra Parmesan if desired.
