Description
This Chicken Risotto with vegetables is a hearty and creamy one-pot meal, combining tender diced chicken breast, vibrant red bell peppers, and creamy arborio rice simmered in flavorful chicken stock. Finished with parmesan cheese for a savory touch, it’s a comforting and satisfying main course that is perfect for a family dinner.
Ingredients
Units
Scale
Main Ingredients
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1.5 pounds 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
- Heat the Chicken Stock: In a saucepan, heat the chicken stock over medium heat and keep it warm throughout the cooking process. This helps maintain the rice’s creamy texture.
- Sauté Onion: In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook until it becomes 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 does not need to be fully cooked at this stage.
- Add Bell Pepper: Stir in the diced red bell pepper and cook for an additional 3-4 minutes, allowing the vegetables to soften slightly.
- Add Rice: Pour in the arborio rice and stir well to coat each grain with the butter and oil mixture.
- Add Stock Gradually: Begin adding the hot chicken stock to the rice and chicken mixture one ladle at a time. Stir frequently and wait for the liquid to be absorbed before adding more stock. This process should take about 17-25 minutes.
- Cook Until Creamy: Continue adding stock and stirring until the rice is fully cooked, tender yet al dente, and the mixture is creamy. You may not use all the stock or may need a little more depending on absorption.
- Finish with Cheese and Pepper: Stir in the grated parmesan cheese and ground black pepper. Mix well until the cheese melts and the risotto is creamy. Serve hot.
Notes
- This recipe works with regular white rice, but arborio rice provides the signature creamy texture.
- Always use hot stock, as it helps maintain the rice’s starch and creaminess.
- The exact amount of stock needed may vary; add more or less as needed for a creamy, al dente result.
- Keep the risotto at a gentle simmer; avoid boiling it rapidly.
- Stir regularly throughout cooking, but constant stirring is unnecessary.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 435
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 91mg
