Description
This creamy Chicken Risotto recipe combines tender diced chicken breast, vibrant red bell peppers, and classic arborio rice cooked slowly in warm chicken stock to achieve a rich, velvety texture. Finished with parmesan cheese and black pepper, this comforting dish takes about 35 minutes and serves 4, offering a perfect balance of savory flavors and satisfying creaminess.
Ingredients
Scale
Liquids and Fats
- 4 cups chicken stock
- 1 tablespoon olive oil
- 1 tablespoon butter
Produce
- 1 small onion, finely chopped
- 2 cups red bell pepper, diced
Proteins
- 1.5 pounds chicken breast, boneless, diced
Grains and Dairy
- 1 cup arborio rice
- 1/2 cup parmesan cheese, grated
Spices
- 1/2 teaspoon black pepper
Instructions
- Heat the Chicken Stock: In a saucepan, gently heat the chicken stock over medium heat and keep it warm throughout the cooking process. This helps maintain the creamy texture of the risotto by ensuring the stock is absorbed evenly.
- Sauté Onion: In a large saucepan, heat the olive oil and butter together over medium heat. Add the finely chopped onion and cook for 2-3 minutes until the onion becomes translucent and soft, releasing its sweetness.
- Cook Chicken: Add the diced chicken breast to the pan and sauté until the outside turns white but the chicken is not fully cooked through, ensuring it finishes cooking during the risotto process.
- Add Bell Pepper: Stir in the diced red bell pepper and cook for 3-4 minutes to soften the vegetable slightly and combine flavors with the chicken and onion.
- Add Rice: Pour in the arborio rice and stir thoroughly to coat each grain in the olive oil and butter mixture, which aids in the rice releasing its starch and creating creaminess.
- Add Stock Gradually: Begin ladling the warm chicken stock into the rice mixture one spoonful at a time. Stir frequently and wait for each addition of stock to be mostly absorbed before adding more to allow the rice to cook evenly and absorb maximum flavor. This step takes approximately 17-25 minutes.
- Cook Until Creamy: Continue the cycle of adding stock and stirring until the rice is tender but still slightly firm (al dente), and the overall mixture is thick and creamy. You may use more or less stock depending on rice absorption.
- Finish with Cheese and Pepper: Stir in the grated parmesan cheese and black pepper until the cheese melts fully, enriching the risotto with a cheesy, peppery finish. Serve the risotto hot for the best texture and flavor experience.
Notes
- Keep the chicken stock warm throughout the cooking process to ensure even cooking and creamy texture.
- Use arborio rice for proper starch release, essential for authentic risotto creaminess.
- Stir frequently while adding the stock to prevent sticking and to help the rice release its starch.
- Adjust the amount of chicken stock depending on the rice absorption; you might not need the entire 4 cups.
- Parmesan cheese adds richness but be cautious if using low-sodium stock as parmesan is naturally salty.
- You can substitute red bell pepper with other vegetables like peas or mushrooms for variety.
- Serve immediately as risotto tends to thicken as it cools.
