Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A pot of creamy chicken risotto recipe with chopped green onions and herbs, stirred with a wooden spoon on a rustic wooden table.

Creamy Chicken Risotto Recipe

Melissa Griffiths
This Chicken Risotto Recipe is the kind of meal that makes you look like a better cook than you actually are. Tender chicken and creamy rice with a hint of lemon, it's the perfect comfort food!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 394 kcal

Equipment

Ingredients
  

  • 1 tablespoons olive oil
  • 1 ½ pounds chicken breasts (cubed, see note)
  • 1 teaspoon thyme
  • 4 cups chicken broth
  • 2 tabelspoons butter
  • 1 ½ cups arborio rice
  • ⅓ cup shallot (minced)
  • ½ cup white wine
  • ⅓ cup parmesan chese
  • 3 tablespoons lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup green onion (minced)
  • 2 tablespoons basil (fresh, chopped)

Instructions
 

  • Heat the olive oil in a deep pot or dutch oven on medium until shimmering.
  • Season the diced chicken with thyme.
  • Brown the chicken in the pot in 2 batches, remove once browned.
  • In a small saucepan, warm the chicken broth on low heat.
  • Add the butter to the pot and melt.
  • Add the rice and shallot, stir to coat in the butter and oil.
  • Cook until very lightly toasted and the shallot is sweating, about 3 mimnutes.
  • Add the chicken back into the pot.
  • Add the wine.
  • Stir until almost evaporated.
  • Add the chicken broth one cup at a time, stirring almost constantly.
  • Stir until it's almost all soaked up by the rice.
  • Repeat with the warm chicken broth until the arborio rice is cooked through.
  • Add all of the remaining ingredients.
  • Stir to combine, adjusting consistency with more broth.
  • The finished risotto should be creamy.

Notes

Arborio Rice is Essential: Don't substitute with regular long-grain rice. The high starch content in arborio rice is what creates that signature creamy texture. Look for it in the pasta/international aisle of most grocery stores.
Cut Chicken into Uniform Pieces: Aim for ¾-inch cubes so everything cooks evenly. Pat the chicken dry before seasoning and browning to get a nice golden crust that adds flavor to the dish.
Keep Your Broth Warm: Cold broth will slow down the cooking process and can make the rice cook unevenly. A gentle simmer in a small saucepan on the back burner is perfect—it should be warm to the touch but not boiling.
Use Fresh Parmesan: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grate a block of parmesan yourself for the creamiest, silkiest results.
Taste as You Go: Start tasting the rice after about 18-20 minutes of adding broth. You're looking for tender grains with a slight bite in the center (al dente). The risotto will continue to absorb liquid after you remove it from heat, so it should look slightly loose when you finish cooking.
Storage and Reheating: Store leftover chicken risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat, stirring frequently and adding a few tablespoons of chicken broth or water at a time until creamy again. Microwave reheating works but yields less creamy results—use 50% power and stir every 30 seconds, adding liquid as needed.

Nutrition

Calories: 394kcalCarbohydrates: 45gProtein: 31gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 80mgSodium: 1196mgPotassium: 579mgFiber: 2gSugar: 2gVitamin A: 183IUVitamin C: 7mgCalcium: 95mgIron: 3mg
Tried this recipe?Please consider leaving a review!