Name: Creamy Chicken Risotto with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 cups chicken stock; 1 tablespoon olive oil; 1 tablespoon butter; 1 small onion, finely chopped; 1.5 pound chicken breast, boneless, diced; 2 cups red bell pepper, diced; 1 cup Arborio rice; 1/2 cup Parmesan cheese, grated; 1/2 teaspoon black pepper

There’s something incredibly comforting about a bowl of creamy, dreamy risotto that feels like a warm hug. The Creamy Chicken Risotto with Vegetables Recipe I’m sharing today always hits the spot — it’s rich, flavorful, and just the right kind of cozy for any night you want a satisfying home-cooked meal.

A white bowl filled with creamy risotto shows soft, light beige rice mixed with small pieces of red, yellow, and green bell peppers scattered throughout. On top, there is a light sprinkling of finely grated white cheese adding texture. The bowl rests on a white marbled surface with blurred silver cutlery and a red and white string in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe
Top Tip
How to Serve Creamy Chicken Risotto with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Risotto with Vegetables Recipe

Why You'll Love This Recipe

I really adore this Creamy Chicken Risotto with Vegetables Recipe because it’s much easier than people expect and makes the dinner table feel a little special without a ton of fuss. Over the years, I’ve learned a few tricks that turn this into a reliably delicious, comfort-food classic that even picky eaters enjoy.

Simple Ingredients: No complicated pantry items needed, which makes it accessible and easy to prepare.
All-in-One Meal: Chicken, veggies, and creamy rice all cooked in one pot, saving time and cleanup.
Customizable Comfort: You can swap veggies or cheeses easily to fit what you have or prefer.
Rich, Creamy Texture: The Arborio rice perfectly soaks up the flavorful stock and cheese, creating that iconic risotto creaminess.

Ingredients & Why They Work

Every ingredient in this Creamy Chicken Risotto with Vegetables Recipe plays a key role in building layers of flavor and texture, and many of these you probably already have in your kitchen. The shopping tip here? Look for fresh chicken breasts and vibrant red bell peppers to elevate the dish with freshness and a touch of sweetness.

Flat lay of a small white ceramic bowl filled with golden olive oil, a pat of fresh creamy butter on a white ceramic plate, one whole small onion with smooth papery skin, a pile of diced boneless chicken breast pieces, a handful of diced vibrant red bell pepper, a small white ceramic bowl of pearly white arborio rice grains, a small white ceramic bowl containing finely grated parmesan cheese, a small white ceramic bowl with cracked black peppercorns, and a white ceramic bowl filled with rich golden chicken stock, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken stock: This is the soul of your risotto — rich and flavorful broth really soaks into the rice, intensifying every bite.
Olive oil: Adds a smooth base flavor and helps cook the veggies gently without burning.
Butter: For that silky richness and to give the risotto its signature creamy texture.
Onion: Finely chopped onion brings subtle sweetness and depth as it cooks down.
Chicken breast: Lean protein that cooks quickly and stays tender when diced properly.
Red bell pepper: It adds a pop of color and a mild, sweet crunch that complements the chicken well.
Arborio rice: The star ingredient that makes this a real risotto— it absorbs liquid gradually and releases starch, crafting that lovely creamy consistency.
Parmesan cheese: Brings a salty, nutty flavor and finishes off the creaminess just right.
Black pepper: A simple touch of pepper adds just enough peppery warmth to balance everything.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tinker a bit with this recipe depending on the season or what’s in my fridge. Don’t hesitate to make this Creamy Chicken Risotto with Vegetables Recipe your own — it’s forgiving and flexible, so you can make it cozy or vibrant as you like.

Variation: Sometimes I swap red bell pepper for asparagus or peas in spring — it adds fresh pops of green and a different crunch, keeping the risotto feeling seasonal and bright.
Dairy-Free Version: I’ve swapped Parmesan for nutritional yeast and used olive oil instead of butter to make a dairy-free version that still delivers great flavor.
Spicy Kick: Adding a pinch of chili flakes or a hint of smoked paprika adds warmth if you like a little heat.

Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe

This image shows a white bowl filled with a creamy pasta dish. The pasta is short and ridged, mixed with bits of red, yellow, and green bell peppers scattered throughout. The sauce is light and smooth, coating the pasta evenly, and shredded cheese is sprinkled on top. The bowl is placed on a wooden board with cutlery and a glass in the blurred background, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Warm Your Stock

First, heat your chicken stock on low in a saucepan so it’s warm but not boiling. Keeping it hot throughout means the rice cooks evenly and absorbs the flavorful broth faster. I always keep a ladle handy because adding the stock in small amounts is what makes perfect risotto.

Step 2: Sauté Onions, Chicken and Peppers

In a large pan, heat olive oil and butter on medium. Toss in your finely chopped onions and cook until they’re translucent and fragrant — this usually takes about 3-4 minutes. Add your diced chicken next; you’re aiming to just cook the outside until it’s white but not fully cooked through — it will finish cooking with the rice. Then stir in the red bell peppers and cook together for another 3-4 minutes until everything is nicely tender.

Step 3: Toast the Rice and Begin Adding Stock

Now add the Arborio rice to the pan. Stir it around for a minute or so to coat each grain in the buttery mixture — this toasting step gives the risotto its characteristic texture. Then, add one ladle of your warm chicken stock at a time, stirring frequently. The rice will slowly soak up the liquid; add the next ladle only when the previous one is mostly absorbed.

Step 4: Watch, Stir, and Wait for Creaminess

This part takes a little patience but trust me, it’s worth it. Keep stirring and adding stock gradually for 17-25 minutes, until the rice is tender to the bite but still has a slight chew, and the mixture looks creamy — it should almost spread like a thick sauce on the plate.

Step 5: Finish with Parmesan and Seasoning

Once the rice is cooked perfectly, stir in the grated Parmesan cheese and black pepper for that extra pop of flavor and creamy finish. Taste and adjust seasoning as needed — sometimes I add a tiny pinch of salt depending on how salty my stock was.

Top Tip

This recipe’s success is all about the stirring and temperature control — I’ve learned that rushing this or adding cold stock stops the rice from cooking evenly and ruins the texture. Here's what really helps me every time:

Warm Stock Only: Never add cold broth; warm stock keeps the cooking process steady and gentle.
Stir Often: Stirring releases the rice’s starch and creates a creamy risotto without using extra cream.
Patience is Key: Resist the urge to turn up the heat or add all the stock at once — slow and steady wins the creamy texture race.
Check Doneness Early: I start tasting the rice around 17 minutes to avoid overcooking — it should be tender but pleasantly chewy.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Garnishes

I love a sprinkle of extra Parmesan on top, a fresh crack of black pepper, and sometimes a handful of chopped fresh parsley or basil to brighten it up visually and taste-wise. A drizzle of good quality olive oil at the end can also add a lovely richness.

Side Dishes

This risotto is quite filling on its own, but if I’m feeling fancy or feeding more guests, a crisp side salad with lemon vinaigrette or some roasted green beans pairs beautifully to add freshness and crunch.

Creative Ways to Present

For a special dinner, I’ve served this risotto inside hollowed-out bell peppers or stacked with grilled zucchini slices for a colorful layered presentation. It’s a simple touch but makes the meal feel extra festive and impressive without much extra work.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores well in an airtight container in the fridge for up to 3 days. Be sure to cool it quickly after cooking and keep it sealed to maintain moisture. When you’re ready, you’ll find it thickened up quite a bit.

Freezing

I usually avoid freezing risotto because the creamy texture can change — but if you do, freeze it in smaller portions and thaw overnight in the fridge. Reheat gently on the stove with a little extra chicken stock or water to help loosen it back up.

Reheating

To reheat, I warm it slowly in a saucepan over medium-low heat, stirring frequently and adding a splash of stock or water to get back that luscious creamy consistency. Microwaving is quick but can make the texture less even, so stovetop reheating is my go-to.

Frequently Asked Questions:

Can I use other types of rice for this recipe?

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. Using regular long-grain rice won’t produce the same creamy consistency, so I recommend sticking to Arborio or similar short-grain varieties.

Can I make this recipe vegetarian?

Absolutely! You can replace the chicken with mushrooms, zucchini, or peas, and use vegetable stock instead of chicken stock. Add a bit more butter or olive oil for richness and the Parmesan will add a nice depth if you’re okay with dairy.

How do I know when the risotto is perfectly cooked?

The rice should be tender on the outside but with a slight chew in the center — not mushy. It takes about 17 to 25 minutes of adding stock gradually, and tasting is key! If it feels soft but still firm to bite, you’re there.

Why is it important to keep the stock warm?

Adding cold stock lowers the cooking temperature and can interrupt the absorption process, leading to unevenly cooked rice. Warm stock maintains steady heat, allowing the rice to cook consistently and release starch properly for that creamy texture.

Final Thoughts

This Creamy Chicken Risotto with Vegetables Recipe has become one of my go-to dishes when I want something that feels special but isn’t complicated at all. It’s flexible, deeply comforting, and always gets compliments around my table. I hope you enjoy making it as much as I do — and that it becomes a favorite for your family, too. Just grab your ladle, stir slowly, and savor every creamy bite!