Chicken with Risotto Recipes Chicken and rice is the ultimate comfort food, I think it is time for a change by adding risotto to chicken. If you are thinking this will ruin your delicious chicken, stop worrying because this recipe has some features that will just make your life easier. I have found 20 amazing recipes to help you on this cooking challenge.
Chicken Risotto
Prep:20 mins
Cook:30 mins
Total:50 mins
Servings:5 to 8 servings
| Nutrition Facts (per serving) | |
|---|---|
| 299 | Calories |
| 16g | Fat |
| 17g | Carbs |
| 19g | Protein |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE
Making risotto isn’t especially difficult, but it does require your attention, and your uninterrupted presence at the stovetop. It involves nearly half an hour of continuous stirring while ladling hot stock into uncooked arborio rice. Stirring and slowly adding the stock are the keys to a good risotto.
This slow cooking releases the rice’s natural starches, producing the creamy, velvety consistency characteristic of perfect risotto. And it’s important to use arborio rice. You can use other types of rice, but arborio rice is unique in its starch content, and other types of rice won’t yield the same creaminess.
Add a Caesar or tossed salad for a complete meal.
Ingredients
- 1 pound cooked chicken, around 2 large boneless chicken breasts or the equivalent
- 1 quart chicken stock
- 1 tablespoon vegetable oil
- 3 tablespoons unsalted butter, divided
- 1 medium shallot, chopped (about 1/2 cup)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese, plus extra for shaving
- Kosher salt, to taste
Steps to Make It
- Gather the ingredients.
- Pull apart or cut the cooked chicken into bite-sized pieces and set aside.
- In a saucepan, heat the stock, and lower the heat so that it stays hot but doesn’t boil.
- In a large, heavy-bottomed pot, heat the oil and 1 tablespoon of the butter over medium heat. Add the chopped shallot. Sauté for 2 to 3 minutes, until the shallot is translucent.
- Add the rice and sauté for 1 to 2 minutes, stirring frequently with a wooden spoon so that the rice doesn’t have a chance to brown. Cook until it gives off a nutty aroma and the grains are coated with the fat.
- Add the wine and cook for 1 more minute, stirring, until the liquid is absorbed.
- Pour in a ladleful of hot stock and stir until it is absorbed. (It’s important to stir constantly, especially while the hot stock gets absorbed so that the rice doesn’t scorch.)
- Add the next ladle of stock as soon as the rice is almost dry.
- Keep adding the stock, a ladle at a time, waiting for the liquid to absorb before adding more stock. This should take between 20 and 30 minutes, or until the grains are tender but still firm to the bite without being crunchy.
- Stir in the remaining butter and the Parmesan cheese and season to taste with kosher salt.
- Fold in the chicken. Serve in individual bowls and garnish with additional shaved Parmesan. Enjoy.
Tips
- You’ll need about a pound of cooked chicken for this chicken risotto recipe. Cooking the chicken ahead of time (or use leftover chicken) is an excellent time-saver, particularly since you’re going to have your hands full just making the risotto.
- If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring until it’s absorbed.
Recipe Variations
- Use about 1/2 of a small onion instead of shallots.
- Substitute vegetable stock for the chicken stock.
- To add some color and flavor, finish the risotto with a handful of chopped fresh herbs. You can also make this a complete meal by incorporating a cooked vegetable such as peas or asparagus.
- You can use grilled chicken, poached chicken breasts, or even leftover roasted chicken in this recipe.
- Another variation would be cooked sausage, either finely sliced or chopped.
- Change up the Parmesan with another cheese such as Mascarpone, Pecorino Romano, or Taleggio.
Chicken and mushroom risotto
- 10m prep
- 45m cook
- 8 servings
A basic risotto recipe is a must in every cook’s repertoire and this one tastes great – it’s bursting with fresh herbs. Pour a glass of wine and sip while you stir until your risotto is creamy and al dente.
M
Michelle Noerianto
5.0
out of 10
Health Score*
LOW
741 calories per serve
Allergens: Recipe may contain yeast, sulphites, milk, lactose and alcohol.
More nutrition information >
- 12 Ingredients
- 5 Method Steps
- 2.5L (10 cups) Massel chicken style liquid stock
- 40g unsalted butter
- 125ml (1/2 cup) olive oil
- 2 brown onions, finely chopped
- 880g (4 cups) arborio rice
- 1 1/2 tbsp fresh thyme leaves
- 125ml (1/2 cup) dry white wine
- 6 (about 500g) chicken thigh fillets, cut into 1cm pieces
- 200g button mushrooms, cut into 1cm pieces
- 4 garlic cloves, crushed
- 120g (1 1/2 cups) finely grated parmesan
- Salt flakes, to season
- Select all ingredients
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- Step 1Bring the stockUnsure of the quantity needed?Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
- Step 2Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
- Step 3Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.
- Step 4Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until chicken just starts to brown. Add the mushroom and garlic. Cook for 2 minutes.
- Step 5Add the chicken mixture, parmesan and remaining thyme to the risotto and combine. Season with salt and pepper to serve.
Chicken risotto recipes
Explore our comforting, one-pot chicken risotto recipes, from more traditional versions using arborio rice to alternatives featuring pearl barley.
- Chicken & mushroom risottoA star rating of 4.9 out of 5.183 ratingsLearn to make this creamy, comforting risotto with our easy, step-by-step recipe – great for using up leftover chicken
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- Roast chicken risotto with chicken cracklingA star rating of 4.9 out of 5.24 ratingsElevate a standard risotto to something out-of-this-world with a few tweaks. It’s great for using up leftover roast chicken. Finish with drops of truffle oil
- How to make risottoMaster this classic Italian rice dish that can be served as a starter or main.
- One-pot chicken & mushroom risottoA star rating of 4.7 out of 5.47 ratingsRisotto is the ultimate one-pot winter supper – the perfect vehicle for letting simple, comforting ingredients shine. Scatter on cheese and parsley to serve
- Pea, broad bean & rocket risotto with chickenA star rating of 4.4 out of 5.3 ratingsThis fresh, spring risotto has great depth as it’s made from a stock of the pea pods, asparagus ends, and parsley stalks. There’s less waste, more flavour
- Barley, chicken & mushroom risottoA star rating of 4.7 out of 5.27 ratingsLove risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
- Chicken & pearl barley risottoA star rating of 4.1 out of 5.17 ratingsTender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner