Name: Creamy Chicken Risotto with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups chicken stock; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion (finely chopped); 2 cups red bell pepper (diced); 1.5 pound chicken breast (boneless, diced); 1 cup arborio rice; 1/2 cup parmesan cheese (grated); 1/2 teaspoon black pepper

There’s something deeply comforting about a bowl of risotto that’s perfectly creamy with tender chicken and vibrant vegetables. This Creamy Chicken Risotto with Vegetables Recipe brings all those cozy dinner vibes to your table — plus, it’s surprisingly simple to pull off even on a busy weeknight.

A white bowl filled with creamy risotto shows soft, light beige rice mixed with small pieces of red, yellow, and green bell peppers scattered throughout. On top, there is a light sprinkling of finely grated white cheese adding texture. The bowl rests on a white marbled surface with blurred silver cutlery and a red and white string in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe
Top Tip
How to Serve Creamy Chicken Risotto with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Risotto with Vegetables Recipe

Why You'll Love This Recipe

I genuinely love making this risotto when I want something special but don’t want to fuss over complicated steps. It’s creamy and filled with flavors that feel both comforting and a bit fancy — plus, the veggies add a sweet pop that makes the dish shine.

Quick and Easy: You can get this whole dish ready in under 30 minutes, which is a win after a long day.
Flavorful and Creamy: Thanks to the combination of butter, parmesan, and slow-added stock, the risotto develops that luscious texture everyone loves.
Nutritious Veggie Boost: The red bell pepper adds color, crunch, and a natural sweetness that balances the savory chicken beautifully.
Adaptable: Whether you want to swap veggies or spice it up, this recipe is a versatile canvas for your kitchen creativity.

Ingredients & Why They Work

Each ingredient is straightforward yet plays a vital role in creating that flawless texture and flavor we expect from a great risotto. Here’s why I love these particular choices and some tips you'll find handy when shopping.

Flat lay of a small white ceramic bowl filled with golden olive oil, a pat of fresh creamy butter on a white ceramic plate, one whole small onion with smooth papery skin, a pile of diced boneless chicken breast pieces, a handful of diced vibrant red bell pepper, a small white ceramic bowl of pearly white arborio rice grains, a small white ceramic bowl containing finely grated parmesan cheese, a small white ceramic bowl with cracked black peppercorns, and a white ceramic bowl filled with rich golden chicken stock, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken stock: Using warm stock is key—it helps the rice cook evenly and absorb flavor comfortably without slowing down your cooking.
Olive oil: Adds a fresh fruity note and helps start the sauté process without overpowering the other flavors.
Butter: I always include butter because it gives risotto that irresistible creaminess and richness.
Onion: Finely chopped to melt into the dish and build a gentle sweetness in the background.
Chicken breast: Diced so it cooks quickly and gives you tender, juicy bites throughout.
Red bell pepper: Offers a bright, sweet crunch that contrasts perfectly with the creamy rice.
Arborio rice: The star of risotto, this rice’s high starch content makes every spoonful silky smooth.
Parmesan cheese: Grated finely and stirred in at the end to melt into the rice, infusing it with a sharp, nutty flavor.
Black pepper: Simple seasoning to finish the dish with just the right hint of heat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love encouraging you to tweak this Creamy Chicken Risotto with Vegetables Recipe to fit your mood or pantry. I'm always trying new vegetable combos or adding a fresh herb or two. It's so forgiving!

Variation: One time, I swapped red pepper for zucchini and tossed in some peas, which made the dish lighter and super fresh — my kids loved it!
Vegan twist: Try replacing chicken with mushrooms and use vegetable broth instead of chicken stock for a tasty plant-based take.
Spicy kick: Add a pinch of chili flakes when sautéing the onion for a gentle heat that pairs beautifully with the creamy risotto.

Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe

This image shows a white bowl filled with a creamy pasta dish. The pasta is short and ridged, mixed with bits of red, yellow, and green bell peppers scattered throughout. The sauce is light and smooth, coating the pasta evenly, and shredded cheese is sprinkled on top. The bowl is placed on a wooden board with cutlery and a glass in the blurred background, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm up the chicken stock

First thing, pour your chicken stock into a pot and keep it warm on low heat. This step makes a huge difference because adding hot stock to the rice keeps the cooking temperature steady, which helps develop that creamy texture without breaking the rice.

Step 2: Sauté the onion and chicken

In a large pan, gently heat the olive oil and butter together. Once melted and shimmering, toss in your finely chopped onion. Cook it over medium heat until it's translucent and sweet—no browning here! Then add the diced chicken breast. Cook just until the edges turn white; you want the chicken mostly cooked but not through, because it’ll finish cooking later with the rice.

Step 3: Add red bell peppers and rice

Next, stir in your diced red bell peppers and cook for another 3-4 minutes until they soften slightly. Now, it’s rice time! Add the arborio rice to the pan, stirring constantly to coat every grain in that buttery goodness. This coats the rice and toasts it lightly, which enhances its nutty flavor.

Step 4: Slowly add the warm stock

This is the heart of making risotto—add one ladle of warm chicken stock at a time. Stir often, letting the rice absorb most of the liquid before adding more. This gradual absorption releases starches that create the risotto’s signature creaminess. Keep repeating this process, which will take about 17-25 minutes. Your patience pays off in that luxurious texture!

Step 5: Finish with parmesan and seasoning

Once the rice is tender but still has a slight bite (al dente), stir in the grated parmesan cheese and black pepper. The cheese melts into the risotto, making it even creamier and packing in rich flavor. Give it one last stir, taste, and adjust seasoning if needed.

Top Tip

From my many attempts to perfect this dish, I've learned some little tricks that really elevate the final result and make the process smoother.

Keep Your Stock Hot: Adding cold stock interrupts the cooking, so keep your broth warm throughout — it makes the cooking process seamless.
Stir, Stir, Stir: Stirring often keeps the rice from sticking and encourages starch release, which creates that luscious creamy texture.
Don't Rush the Rice: Avoid dumping all the stock in at once; patience here rewards you with perfectly cooked rice that's neither mushy nor crunchy.
Add Cheese Off Heat: Toss in parmesan off the heat to preserve its creamy melting quality without making it stringy or oily.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Creamy Chicken Risotto - Serving Suggestion

Garnishes

I love topping this risotto with a sprinkle of freshly chopped parsley for color and a drizzle of good-quality olive oil to add a silky finish. Sometimes I’ll add a few shavings of extra parmesan for a touch of elegance and more cheesy goodness.

Side Dishes

This risotto stands beautifully on its own, but if you want a little extra, pair it with a crisp green salad dressed with lemon vinaigrette or some roasted asparagus for a fresh, slightly crunchy contrast.

Creative Ways to Present

For special dinners, I like serving the risotto in shallow bowls with a sprig of thyme or rosemary on top, adding edible flowers for a playful pop of color. It truly impresses guests without any extra work.

Make Ahead and Storage

Storing Leftovers

Leftover risotto keeps well in an airtight container in the fridge for up to 2 days. It may thicken as it cools down, but a quick warm-up with a splash of broth or water brings back that creamy texture.

Freezing

I’ve frozen this risotto a couple of times when I had extra, and while it's still tasty, the texture changes a bit — it becomes a touch less creamy. To freeze, cool completely, then freeze in portions. Thaw overnight in the fridge before reheating.

Reheating

The best way to reheat risotto is gently on the stovetop with a splash of water or broth. Stir frequently so it warms through evenly and regains its creaminess without scorching.

Frequently Asked Questions:

Can I use other vegetables instead of red bell pepper?

Absolutely! This Creamy Chicken Risotto with Vegetables Recipe is very forgiving. You can swap red bell peppers for zucchini, peas, mushrooms, or even spinach. Just add them towards the same time you would add the peppers, so they cook properly without turning mushy.

What type of rice is best for chicken risotto?

Arborio rice is the traditional choice for risotto because of its high starch content, which creates the creamy texture risotto is known for. Using other short-grain risotto rice like Carnaroli or Vialone Nano also works well. Long-grain rice won't absorb the liquid or starch the same way.

Can I use leftovers to make this risotto ahead of time?

Yes! You can make this Risotto a day ahead and store it in the fridge – just reheat it gently on the stovetop with a little stock or water to restore creaminess. I don’t recommend making it several days in advance, because risotto is best fresh but works fine next day.

How do I prevent risotto from becoming mushy?

Keep a close eye on the cooking time and don’t add too much liquid all at once. Adding your stock gradually and stirring often helps the rice cook evenly while releasing starch. Also, remove the risotto from heat as soon as the rice is al dente to avoid overcooking — it should be slightly firm to the bite.

Final Thoughts

This Creamy Chicken Risotto with Vegetables Recipe has become one of my go-to dishes whenever I want comfort food with a bit of flair and wholesome goodness. It strikes that perfect balance between simple and satisfying, and I’m sure you’ll find making it a joyful, rewarding experience. Give it a try—you’ll be surprised how effortlessly impressive it feels!