Chicken Risotto Recipe – Step by Step Guide

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Chicken Risotto Recipe – Step by Step Guide: Chicken risotto is a delectable dish that can be prepared in a single pot, is packed with flavor, and is simple to prepare. The preparation of this dish is straightforward, and it is suitable for any event. This recipe for Chicken Risotto is a bowl of comfort food that is truly warm and comforting.



Chicken Risotto Recipe – Step by Step Guide

This arborio rice recipe is not only quick to prepare but also packed with a plethora of flavorful ingredients, including diced chicken thighs and pureed vegetables. If you are a fan of risotto recipes, you should definitely give this Mushroom Pea Risotto a shot. Check out this Chicken Broccoli Rice Ritz Casserole or this easy stovetop Stuffed Peppers Skillet for a delicious chicken and rice casserole.

Both of these recipes are prepared on the stovetop. If you are a fan of eggplant, you should definitely give this simple recipe for an eggplant parmesan sandwich a shot. Also, if you have any leftover turkey from the holiday, you should definitely try this recipe for Turkey Orzo Soup.



Why This Recipe Is The Best!

  • Instead of plain chicken and rice, try this recipe for Chicken Risotto. Feeling like some comfort food? This one-pot dish is just what you need. The dish starts with a pureed vegetable mix of onion, carrot, and celery. Then this puree is cooked ahead of time.
  • Adding this gives the rice a delicious depth of color and flavor. I used diced chicken thighs instead of chicken breasts because they didn’t have any bones or skin. The thighs not only save you money, but they also give the recipe a rich, deep flavor.


  • The dish is made in one pot so there is less mess and it is easier to make. Plus, you won’t lose any of the flavors that develop in the Dutch oven while the dish is cooking. You probably felt like you had to do too much stirring with the rice the first time you made risotto.
  • Now you add the risotto, lower the heat, and let the arborio rice do its thing. You should try this Chicken Risotto recipe if you want a quick dinner during the week or something tasty to serve to guests. Find out how simple it is to make below.



  • 1 cup onion, cut into large chunks
  • 1 cup peeled carrot, cut into large chunks
  • 1 cup celery, cut into large chunks
  • 2 large garlic cloves, peeled
  • 1 teaspoon kosher salt, divided
  • ¼ cup olive oil
  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 2 dried bay leaves
  • 1 cup dry white wine
  • 5 cup hot low sodium chicken broth
  • 2 cups Arborio rice
  • 3 tablespoons butter
  • ½ cup shredded parmesan cheese
  • ¼ cup chopped parsley

Also See:


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  • The onions, carrots, celery, and garlic should be placed in a food processor that has a blade attachment attached to it.
  • Pulse the ingredients until they are finely chopped and have a consistency that is almost similar to paste. The olive oil should be poured into the Dutch oven and placed over medium-high heat.


  • The vegetable mixture and a half teaspoon of salt should be added at this point. Allow the vegetables to cook for approximately five minutes, or until they have begun to dry out.
  • Include the chicken cubes, the remaining salt, and the bay leaves in the mixture. After stirring the chicken, continue cooking it for approximately five to six minutes, or until it begins to brown slightly.


  • Approximately five minutes after adding the wine, the wine should have evaporated to a large extent. During the time that the wine is bubbling and cooking, scrape the bottom of the pan.
  • The five cups of hot broth should be poured in and then brought to a boil. Make sure to bring the arborio rice to a simmer after adding it. Turn the heat down to low and cover the pot so that the rice can cook.


  • It should take approximately twenty to twenty-five minutes for the rice to reach the al dente stage, during which time you should stir it every five minutes and scrape the bottom of the pan.
  • When the rice is done cooking, stir in the pieces of butter until they are completely incorporated. Incorporate the parsley and parmesan cheese into the mixture.


  • Make sure the heat is turned off, cover the pot, and let it sit for five minutes so that the excess liquid can absorb. Parsley and additional parmesan cheese should be sprinkled on top before serving.


  • Calories: 523 kcal
  • Carbohydrates: 62 g
  • Protein: 30 g
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 2 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0.02 g
  • Cholesterol: 113 mg
  • Sodium: 2897 mg
  • Potassium: 661 mg
  • Fiber: 4 g
  • Sugar: 3 g
  • Vitamin A: 2979 IU
  • Vitamin C: 5 mg
  • Calcium: 152 mg
  • Iron: 4 mg

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