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 good risotto that’s creamy and packed with flavor. This Creamy Chicken Risotto with Vegetables Recipe is one of those dishes that feels fancy yet comes together so easily, making it perfect for busy weeknights or when you want to impress without stress.

A white bowl filled with a creamy pasta dish showing three visible layers: a base layer of soft, ruffled pasta with small pieces of yellow, red, and green bell peppers mixed throughout, a middle layer of tender chicken chunks blending with the pasta, and a top layer lightly sprinkled with fine grated cheese that adds a white, fluffy texture. The bowl sits on a wooden cutting board with silver forks and a red and white cloth in the blurred background over a white marbled surface. 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 have a soft spot for risotto because it's such a hands-on dish that rewards your attention with creamy, comforting results every single time. What makes this Creamy Chicken Risotto with Vegetables Recipe a standout in my kitchen is how it balances hearty chicken, sweet veggies, and luxury creaminess without needing any fancy ingredients.

Quick and Family-Friendly: You get a nourishing meal on the table in about 30 minutes—perfect for weeknights.
Simple Ingredients: Using pantry staples and fresh veggies means no complicated shopping trips.
Comfort Food at Its Best: The creamy texture paired with tender chicken and bell peppers hits all the right cozy notes.
Flexible and Customizable: You can easily swap veggies or tweak the seasoning to suit your tastes.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Risotto with Vegetables Recipe plays a special role in building layers of flavor and texture. Combining savory chicken stock, aromatic onions, and sweet red bell peppers with creamy arborio rice ensures an unforgettable, comforting dish every time.

Flat lay of one small whole onion with skin, diced red bell pepper pieces, raw diced boneless chicken breast chunks, a small mound of uncooked arborio rice, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with pale yellow butter cubes, a small white ceramic bowl of clear chicken stock, and a small white ceramic bowl containing coarse black peppercorns, all carefully arranged in perfect symmetry, placed 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: Using homemade or quality store-bought stock adds deep flavor and richness without extra effort.
Olive oil and butter: The combo creates a velvety base to sauté ingredients and brings richness to the risotto.
Onion: Finely chopped onions gently sweeten the dish and build the aromatic foundation.
Chicken breast: Boneless and diced for fast cooking and tender bites throughout the risotto.
Red bell pepper: Adds a pop of color and natural sweetness that balances the savory chicken perfectly.
Arborio rice: The star ingredient, prized for its high starch content that creates that luscious creamy texture.
Parmesan cheese: Brings salty umami and depth, melting into the risotto for richness.
Black pepper: A subtle heat to brighten up the creamy flavors without overpowering.

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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 love tweaking this risotto depending on what’s in season or what leftovers I have. You can easily swap out the chicken for mushrooms if you want a veggie version or add different vegetables like peas or asparagus to keep things fresh and exciting.

Variation: Once, I added a handful of spinach and swapped the red bell pepper for roasted butternut squash. It was a game changer—sweet, earthy, and still creamy!
Dietary tweak: If dairy is an issue, try a vegan parmesan alternative and use olive oil instead of butter for a delicious plant-based twist.
Spice it up: Adding a pinch of chili flakes at the end can give the risotto a lovely warmth if you like a bit of heat.
Extra creamy: Stir in a dollop of crème fraîche or mascarpone at the end for an ultra-luxurious finish.

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

A white bowl filled with a creamy pasta dish showing three layers of texture: small pasta pieces that are light yellow with ruffled edges, small diced peppers in red, green, and yellow mixed evenly throughout, and a top layer of finely shredded white cheese sprinkled on top. The bowl is placed on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm Up the Stock and Sauté Aromatics

First things first: gently heat your chicken stock in a separate pot and keep it warm. This makes adding it to the rice much easier and keeps everything cooking smoothly. Meanwhile, melt the butter and olive oil in a large saucepan over medium heat, then add your finely chopped onion. Stir often until the onion turns translucent and sweet-smelling—this usually takes about 3-5 minutes. Avoid browning at this stage to keep the flavor delicate and balanced.

Step 2: Cook the Chicken and Vegetables

Next, toss in the diced chicken breast. Cook it until the outside is just white but not fully cooked through — this helps keep the chicken juicy once the risotto finishes cooking. Then add your diced red bell pepper and cook for another 3-4 minutes. The bell pepper softens a bit but still retains a nice bite, adding fresh sweetness to the dish.

Step 3: Toast the Rice

Stir in the arborio rice, making sure each grain gets coated in the melted butter and oils. Toasting the rice like this for 1-2 minutes gives it a slightly nutty flavor and helps it better absorb the stock later on.

Step 4: Add Stock Slowly and Stir

Now it’s all about patience. Add a ladle of the warm chicken stock to your pan, stirring gently but frequently until most of the liquid is absorbed. Keep adding stock ladle by ladle, letting the rice soak up the liquid each time. This process takes around 17-25 minutes—perfect for a little kitchen mindfulness. You’ll know it’s ready when the rice is soft but still has a tiny bit of bite and the mixture is creamy and luscious.

Step 5: Finish with Cheese and Pepper

Turn off the heat and gently fold in the grated parmesan and freshly ground black pepper. This final touch adds depth and a touch of salty richness that makes the risotto irresistibly good. Taste and adjust seasoning if needed—sometimes a pinch of salt or extra pepper is all you want.

Top Tip

I’ve found that stirring often, but not constantly, is key to perfect risotto. It helps coax out the rice’s starch without becoming gluey or sticky. Here are some lessons I learned that might save you some trial and error:

Don’t rush the stock addition: Add just enough to keep the rice moist but not swimming—this balance creates creaminess without sogginess.
Keep stock warm: Cold stock drops the cooking temperature and slows down the process, so keep it simmering nearby.
Use quality parmesan: Freshly grated cheese melts better and has more flavor than pre-grated options.
Don’t skip resting: Let your risotto sit off the heat for a couple of minutes before serving for perfect texture.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Creamy Chicken Risotto - Serving Suggestion

Garnishes

I like to sprinkle a little extra parmesan and some fresh chopped parsley or basil on top. The herbs add a burst of color and fresh flavor that brightens the creamy risotto perfectly.

Side Dishes

This risotto really stands on its own, but I sometimes serve it alongside a simple green salad with lemon vinaigrette or roasted garlic asparagus. The crisp textures and acidity balance the rich risotto beautifully.

Creative Ways to Present

For a special dinner, I like serving risotto in individual shallow bowls and topping each with a sprig of fresh thyme or microgreens. It makes the meal feel more elegant and inviting without any extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores well in an airtight container in the fridge for up to 3 days. I recommend adding a splash of broth or water when reheating to revive the creamy texture.

Freezing

I don’t usually freeze risotto because the texture can change, but if you do, try freezing it without cheese and adding parmesan fresh when you reheat. Thaw overnight in the fridge before warming gently on the stove.

Reheating

Reheat gently on the stovetop with a bit of extra chicken stock or water, stirring often. This keeps the risotto creamy and prevents it from drying out or sticking to the pan.

Frequently Asked Questions:

Can I use other types of rice for this risotto?

Arborio rice is best for risotto due to its high starch content, which creates the creamy texture risotto is known for. Other rices like basmati or jasmine won't yield the same creaminess, but if you’re in a pinch, try a short-grain rice.

How do I know when the risotto is done?

The rice should be creamy and tender but still have a slight bite in the center—think 'al dente.' Taste a grain every now and then after about 17 minutes to judge doneness. Overcooking will make it mushy, so keep an eye on texture.

Can I make this risotto vegetarian?

Absolutely! Simply omit the chicken and chicken stock, replacing the stock with a good-quality vegetable broth. Toss in extra veggies like mushrooms, peas, or zucchini to keep it hearty and delicious.

How do I prevent the risotto from sticking to the pan?

Using a heavy-bottomed pan helps distribute heat evenly and reduces sticking. Also, make sure to stir frequently but gently. Adding warm stock gradually keeps the rice hydrated and prevents it from clumping and sticking.

Final Thoughts

This Creamy Chicken Risotto with Vegetables Recipe has become one of my absolute go-tos when I want food that feels nourishing and a little special but doesn’t take hours to make. It’s like a warm hug on a plate—and I’m sure once you try it, you’ll feel the same. Give it a shot, and I promise you’ll be making it again and again!