Chicken With Risotto Recipe

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This Chicken With Risotto recipe is amazing, and when I say “amazing”, I mean it. It takes a little while to make but it is worth every single second.

Risotto originated in Italy as a way to recycle leftover food into a tasty meal. This simple dish is made with leftover chicken, onion, garlic and Parmesan cheese. It is flavored with white wine, salt and pepper and finished with an arborio rice blend.

Chicken & mushroom risotto

  • Preparation and cooking time
    • Prep:10 mins
    • Cook:55 mins
    • plus resting
  • Easy
  • Serves 4

Learn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken

NutrientUnit
kcal629
fat22g
saturates12g
carbs62g
sugars4g
fibre4g
protein37g
salt2g

Ingredients

  • 50g butter
  • 85g smoked bacon lardons
  • 1 large onion, halved and finely chopped
  • 250g chestnut mushrooms, thickly sliced
  • 300g arborio risotto rice
  • 150ml dry white wine
  • 1.4l hot chicken stock
  • 140g cooked chicken, chopped
  • 50g grated parmesan, plus extra to serve (optional)
  • ½ small pack of flat-leaf parsley, chopped

Method

  • STEP 1Heat the butter in a large pan. Add the lardons and fry for 5 mins over a low-medium heat. Stir in the onion and fry for 10 mins more until the onion is soft but not coloured.
  • STEP 2Stir in the mushrooms and continue cooking, stirring, for 5 mins. Stir in the risotto rice and cook over a medium heat for 2 mins until the rice has started to turn translucent.
  • STEP 3Pour in the wine and allow it to bubble away over the heat. Pour in a quarter of the chicken stock and set a timer for 20 mins.
  • STEP 4Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.
  • STEP 5Stir through the chicken, warm briefly, then turn off the heat. Stir through the parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Season to taste and serve with extra parmesan, if you like.

PARMESAN CHICKEN RISOTTO

This Parmesan Chicken Risotto Is Comfort Food At Its Best! It’s Buttery, Flavorful And Loaded With Chicken And Veggies.

This will forever be a favorite at our house. It’s crazy flavorful, loaded with the perfect combo of veggies, and topped with the easiest, cheesiest chicken you’ll ever make. Give this one a try, you’re gonna love it!

Chicken risotto on a white plate

A Delicious Spin on Risotto

Risotto is an Italian dish in which the rice is cooked in chicken broth until it reaches a creamy consistency. This recipe isn’t a “traditional” risotto, although it is similar, made of creamy rice mixed with flavorful sauteed vegetables and topped with parmesan chicken. It’s DELICIOUS!

A few weeks after the birth of our second child, friends from church brought us the most amazing dinner! It was a risotto-like dish loaded with sautéed veggies and topped with crispy, crusted parmesan chicken. We licked our plates clean and went for seconds (our toddler too)! I knew I had to ask for the recipe. How could I not? It was absolutely delicious, our entire family was smitten.

Chase told me it was something he had whipped up without a written recipe, so he graciously offered to re-make it. He showed up at our door with a big dish full of it along with the coveted recipe. I cannot thank him enough for all of the time and effort he’s dedicated to this dish. We will definitely treasure this recipe forever, I hope you will too.

I’ve made his version three times now, adjusting it a bit here and there. The recipe below is perfect for our family of four, it leaves a little bit leftover for lunch the next day, which is always a bonus!

Parmesan crusted chicken for risotto recipe

Ingredient Tips

Arborio rice: A short-grain rice is important for risotto because it has the most amylose, which is a chemical that gives a gelatinous consistency. This is super important for the correct risotto texture! Don’t try to use long grain rice because it won’t produce the right consistency. 

Parmesan cheese: We don’t use any bread crumbs in this recipe, just parmesan cheese! So make sure you use quality cheese. Kraft and Sargento are general brands that you can find just about anywhere, but you can use any brand you prefer.

Why white wine? The wine isn’t necessary, but it lends good flavor and a bit of acidity to the dish. You can easily substitute chicken broth for the white wine, or just omit it entirely.

Sauteed mushrooms for parmesan chicken risotto recipe

How to Make Parmesan Chicken Risotto

CHICKEN. First, you’re going to want to coat your chicken in the mixture of cheese & seasonings. Yep, no breadcrumbs here. Just cheeeese! Then you’ll toss it into skillet and sear both sides until golden brown.

Transfer it to a lined baking sheet and toss it into the oven for about 10-15 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove from the oven and let it rest. It should look nice and golden brown like the picture above.

SAUTE. While the chicken is finishing in the oven, set a large stockpot or Dutch oven over medium heat, add the butter. When the butter melts, add the onion and sauté until translucent, about 3-4 minutes. Pour in the white wine and reduce until the onion is moist, but not swimming.

RICE. Pour in the arborio rice, then the chicken broth. Boil, reduce heat, cover, and allow to cook for 20-25 minutes or until all of the liquid has been absorbed. Once the rice is fully cooked, turn the heat off, cover and allow to sit for 5-10 minutes.

(Tip: You may need to add up to ¼ cup of extra broth if your rice is still firm. I started with 3 cups of broth and ended up using a total of 3 ¼ cups.)

VEGETABLES. While the rice is cooking, set large skillet (I just wiped out the one I used for the chicken) over medium heat, add the olive oil. When the oil is hot, add the mushrooms and cook until they’re nice and dark. Add the asparagus. Cook for an additional 3-5 minutes, then add the sun dried tomatoes along with the reserved oil, artichokes, garlic powder, salt, pepper and lemon juice.

COMBINE. Combine the vegetables with the rice (I usually toss them into the Dutch oven), then season with salt and pepper to taste.

GARNISH & SERVE. Transfer to a large casserole dish and top with slices of cooked chicken. Garnish with a sprinkle of grated parmesan. Serve it up while it’s still hot and watch it disappear before your eyes.

Risotto with vegetables

Serving and Storing

What to serve with this? This is a great and filling main dish, so pair it with something light.

Store: You should store your risotto in an airtight container in the fridge for up to 5 days. Since we are topping this with chicken we recommend storing the risotto separately. This way each component lasts longer, or you can even enjoy them separately. 

Reheat: To reheat your risotto you need to take it out of the fridge and add a little bit of water/broth and then reheat it in the microwave. Make sure to stir the risotto so that it keeps the creaminess while it’s reheating.

Freeze: To freeze your risotto, let it cool completely and then place it in freezer safe bags or tupperware containers. It will last a couple of months in the freezer and can be reheated with the addition of more liquid. Do be aware, however, that freezing rice often results in a grainy texture after it is reheated.

Creamy chicken risotto

  • Easy
  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings
  •  (16) 
  • $ $ $ 

Ingredients

  • 2 tbs butter
  • 4 cups Massel* Salt Reduced Chicken Style Liquid Stock
  • 2 garlic cloves minced
  • 1 cup arborio rice
  • 2 cups baby spinach
  • 2 cups mushrooms diced
  • 450 g chicken breast fillet diced
  • 3 short-cut bacon rashers diced
  • 1/4 cup parmesan cheese grated

*Massel is recommended by Australia’s Best Recipes

Method

  1. Heat 2 cups of salt-reduced chicken stock to a simmer.
  2. Saute garlic in butter over medium-low heat.
  3. Add chicken and bacon, and cook for 2 minutes.
  4. Add mushrooms and stir for 3 minutes.
  5. Remove chicken, bacon and mushrooms and set aside.
  6. Add rice and coat with butter from pan.
  7. Add heated chicken stock, ½ cup at a time, stirring until each each addition is absorbed before adding the rest.
  8. After final addition of stock, add chicken, bacon, mushrooms, spinach and cheese.
  9. Stir together to melt cheese and wilt spinach until the stock has reduced.

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