Description
This creamy Chicken Risotto with vegetables is a comforting and flavorful one-pot meal that combines tender chicken breast, sweet red bell peppers, and Arborio rice cooked slowly in warm chicken stock to create a rich and satisfying dish. Finished with Parmesan cheese and black pepper, it's perfect for a quick yet elegant family dinner.
Ingredients
Scale
Main 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
Instructions
- Warm the Stock: Heat the 4 cups of chicken stock in a saucepan and keep it warm on low heat while preparing the risotto.
- Sauté Aromatics: In a large saucepan or deep skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the finely chopped small onion and cook until it becomes clear and translucent.
- Cook Chicken: Add the diced chicken breast to the onion and cook until the outside turns white but the chicken is not fully cooked through.
- Add Vegetables: Stir in the diced red bell pepper and cook with the chicken for an additional 3 to 4 minutes until slightly softened.
- Add Rice: Pour in the Arborio rice and stir to coat the grains thoroughly with the butter and oil, allowing it to toast lightly for about 1 minute.
- Incorporate Stock Gradually: Add the warm chicken stock one ladle at a time to the rice and chicken mixture, stirring frequently. Wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 17 to 25 minutes until the rice is fully cooked and the mixture becomes creamy.
- Finish and Season: Once the rice is tender and creamy, stir in the grated Parmesan cheese and sprinkle the black pepper. Mix well to combine and melt the cheese into the risotto.
- Serve: Remove from heat and serve the risotto hot, garnished with extra Parmesan if desired.
Notes
- Use warm chicken stock for best absorption and creaminess in the risotto.
- Stir frequently during cooking to prevent the rice from sticking to the pan and ensure even cooking.
- You can substitute red bell pepper with other vegetables like mushrooms or peas for variation.
- Parmesan cheese adds a rich savory flavor; ensure it's freshly grated for best texture.
- This recipe serves 4 people and can be prepared in under 30 minutes, making it suitable for a quick weeknight dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 498 kcal
- Sugar: 4 g
- Sodium: 1344 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 127 mg
