Description
A creamy and flavorful Chicken Risotto made with tender chicken breast, red bell peppers, and rich parmesan cheese. This comforting one-pot meal combines arborio rice cooked slowly in warm chicken stock to achieve the perfect creamy texture, ideal for a satisfying family dinner in just 30 minutes.
Ingredients
Scale
Liquids and Fats
- 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 pound chicken breast (boneless, diced)
Grains and Dairy
- 1 cup arborio rice
- 1/2 cup parmesan cheese (grated)
Seasonings
- 1/2 teaspoon black pepper
Instructions
- Warm the stock: Heat 4 cups of chicken stock in a saucepan and keep it warm on low heat throughout the cooking process.
- Sauté the aromatics: In a large saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped onion and cook until translucent and fragrant.
- Cook the chicken: Add the diced chicken breast to the pan and cook until the outside turns white but the chicken is not fully cooked through, about 3-4 minutes.
- Add the bell peppers: Stir in the diced red bell peppers and cook for an additional 3-4 minutes to soften slightly.
- Toast the rice: Add the arborio rice to the pan and stir thoroughly to coat the grains in the butter and oil, allowing them to lightly toast for 1-2 minutes.
- Begin adding stock: Start adding the warm chicken stock one ladle at a time to the rice and chicken mixture. Stir frequently and wait for the stock to be mostly absorbed before adding more.
- Cook the risotto: Continue this process of gradually adding stock and stirring until the rice is tender and creamy, which should take about 25 minutes total.
- Finish the dish: Stir in the grated parmesan cheese and black pepper. Adjust seasoning if needed, then serve hot.
Notes
- This recipe is perfect for a quick and easy weeknight dinner that comes together in under 30 minutes.
- Using warm stock helps the rice cook evenly and achieve a creamy texture.
- You can substitute the chicken breast with chicken thighs for extra juiciness if preferred.
- For a vegetarian version, replace chicken stock with vegetable stock and omit chicken.
- Stirring the risotto frequently is key to releasing starch from the rice for creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 498 kcal
- Sugar: 4 g
- Sodium: 1344 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 127 mg
