Description
A creamy and flavorful Chicken Risotto with vegetables, perfect for a comforting family dinner ready in just 30 minutes. This dish features tender chicken breast, diced red bell peppers, and arborio rice simmered in rich chicken stock, finished with parmesan cheese and black pepper for a deliciously satisfying meal.
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 4 cups of chicken stock in a pot and keep it warm on low heat throughout the cooking process.
- Sauté onion: In a large saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the finely chopped onion and cook until translucent and clear, about 3-4 minutes.
- Cook chicken: Add the diced chicken breast to the saucepan and cook until it is white on the outside but not fully cooked inside, approximately 3-5 minutes.
- Add bell pepper: Stir in the diced red bell pepper and cook for an additional 3-4 minutes until slightly softened.
- Toast the rice: Add 1 cup of arborio rice to the mixture and stir thoroughly to coat the grains with the butter and oil. Cook for 1-2 minutes to lightly toast the rice.
- Add stock gradually: Begin adding the warm chicken stock one ladle at a time, stirring frequently. Allow the rice to absorb each ladle of stock before adding the next. Continue this process steadily for about 20-25 minutes until the rice is cooked through and the mixture is creamy.
- Finish risotto: Once the rice is tender and creamy, remove the saucepan from heat. Stir in 1/2 cup grated parmesan cheese and 1/2 teaspoon black pepper until well combined.
- Serve: Spoon the chicken risotto onto plates and serve immediately while hot and creamy.
Notes
- This recipe serves 4 hearty portions, perfect for a family meal.
- You can substitute chicken stock with vegetable stock for a milder flavor.
- Stirring frequently is important to achieve the creamy texture typical of risotto.
- Use freshly grated parmesan for the best flavor and texture.
- If desired, add a splash of white wine before the stock for added depth.
- Adjust seasoning with salt to taste; the parmesan and stock provide natural saltiness.
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
