Description
This creamy chicken risotto recipe combines tender diced chicken breast, sweet red bell peppers, and arborio rice slow-cooked in warm chicken stock and enriched with parmesan cheese. Perfectly balancing rich flavors and a smooth texture, this hearty one-pot meal is ideal for a cozy dinner serving four.
Ingredients
Scale
Stock and Liquids
- 4 cups chicken stock
Proteins and Dairy
- 1.5 pounds chicken breast, boneless, diced
- 1 tablespoon butter
- 1/2 cup parmesan cheese, grated
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cups red bell pepper, diced
Grains and Seasoning
- 2 cups arborio rice
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
Instructions
- Warm 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 becomes creamy.
- Sauté the onion: In a large saucepan, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook for 2-3 minutes until translucent and soft, developing a sweet aroma.
- Cook the chicken: Add the diced chicken breast to the pan and fry until the exterior turns white, partially cooking it while keeping it tender for the risotto.
- Add red bell pepper: Stir in the diced red bell pepper and cook for 3-4 minutes more to soften it slightly and release its sweetness.
- Incorporate the rice: Pour in the arborio rice and stir thoroughly, coating each grain with the butter and oil mixture to prepare for absorbing the stock.
- Gradually add stock: Add the warm chicken stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for 17-25 minutes, which helps the rice release its starch for a creamy texture.
- Check doneness: Continue adding stock and stirring until the rice is tender yet al dente and the overall mixture is creamy. Use more or less stock as needed based on absorption.
- Finish with cheese and seasoning: Stir in grated parmesan cheese and black pepper until the cheese melts and blends smoothly, then serve the risotto hot for a rich and comforting meal.
Notes
- Keep the chicken stock warm to ensure even cooking and creamy texture of the rice.
- Use arborio rice specifically for its creamy starch content ideal for risotto.
- Stirring frequently helps release the rice’s starch, preventing it from sticking and creating creaminess.
- Adjust stock quantity depending on rice absorption; you might not need all the stock.
- For extra flavor, you can add a splash of white wine when sautéing the onion (optional).
- Use fresh parmesan for the best melt and flavor impact.
