Creamy Chicken and Parmesan Risotto

Creamy Chicken Risotto Recipe My Foolproof Weeknight Winner

By Chef BakerJuly 26, 2025

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4.47 (15 Ratings)

Table of Contents

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Recipe Introduction

Quick Hook

Ever wondered how to make a dish that's both fancy and comforting? Our chicken risotto recipe is your answer. Honestly, this creamy risotto recipe is pure magic in a bowl.

It's a hug and a gourmet meal all in one.

Brief Overview

Risotto hails from Italy. It's a testament to simple ingredients and technique. This recipe sits at a medium difficulty. It takes about 1 hour total.

This chicken risotto recipe makes 4 servings. Perfect for a cozy dinner or a small gathering.

Main Benefits

This Italian chicken risotto is packed with protein. It’s also rich in flavour. The Chicken and Parmesan Risotto is ideal for a comforting weeknight meal.

It is also impressive enough for a special occasion. What makes this easy chicken risotto truly special? It’s that perfect balance of creamy and savory.

It's also easier to make than you might think.

Getting Started: Your Ingredients

Now, let's talk ingredients for the best risotto recipes . You'll need Arborio rice. Chicken broth is also key. Chicken, onion, garlic, Parmesan.

.. Oh my gosh, the list goes on! Don't worry, it's all pretty standard stuff. We’ll create a comforting bowl of homemade chicken risotto that everyone will love.

Easy Chicken Risotto: The Process

First, you'll prep your chicken. Then, simmer your broth. This is really important! Sautéing the aromatics comes next. Finally, you toast the rice and deglaze with wine.

Remember to add broth gradually. Stir constantly until you have perfect olive risotto . Don't forget to add the chicken. The weeknight chicken risotto recipe is so straightforward.

Tips for the Perfect Risotto

Creamy Chicken and Parmesan Risotto presentation

Warm broth is key. Stir, stir, stir! Al dente is the goal. Don’t rinse the rice, ever. I learned that the hard way! Always use freshly grated Parmesan.

The flavor is way better. Honestly, these little tricks make all the difference in this risotto recipe .

Ingredients & Equipment: Let's Get Started!

Alright, mates, before we dive into creating the best risotto recipes , let’s gather our gear. Honestly, a great chicken risotto recipe isn't just about the steps.

It's about the quality ingredients and having the right kit. You know?

Main Ingredients: Quality Matters!

Chicken: 1 pound (450g) boneless, skinless chicken breasts, cubed. Look for chicken with a nice pink color, not pale or grey.
Olive Oil: 1 tablespoon (15ml) for chicken, 2 tablespoons (30ml) for risotto. Extra virgin is best for that lovely flavour.
Salt: 1/2 teaspoon (2.5ml) . Sea salt or kosher salt works a treat.
Pepper: 1/4 teaspoon (1.25ml) . Freshly ground, definitely.
Dried Thyme: 1/4 teaspoon (1.25ml) .
Chicken Broth: 6 cups (1.4 liters) low sodium. Taste it first! It should have a good chickeny flavour. For a vegetarian risotto , just sub in some veggie broth!
Onion: 1 medium yellow onion, finely chopped (about 1 cup ).
Garlic: 2 cloves , minced.
Arborio Rice: 1 1/2 cups (300g) . Homemade chicken risotto only works with proper risotto rice!
Dry White Wine: 1/2 cup (120ml) . Pinot Grigio works great. Or Sauvignon Blanc. Don’t drink the whole bottle before cooking.
Parmesan Cheese: 1/2 cup (50g) grated, plus extra for serving. Get the real stuff, not that pre-grated dust. For a good creamy risotto recipe , parmesan is key.
Butter: 2 tablespoons (30g) unsalted.
Parsley: 2 tablespoons chopped fresh, for garnish.

Seasoning Notes: Spice It Up!

Thyme, salt, and pepper is a killer combo for the chicken. Trust me. For the Italian chicken risotto , consider adding a tiny pinch of nutmeg.

It makes it feel all fancy. Chicken bouillon can bump the flavor. No white wine? A splash of lemon juice works.

Equipment Needed: Keep it Simple!

Large pot or Dutch oven. Heavy bottomed! To cook the risotto.
Large skillet. To cook the chicken.
Ladle. Essential for adding broth.
Wooden spoon. For stirring. Don't use metal.

Don't have a Dutch oven? A large pot will do! No ladle? Use a measuring cup! This easy chicken risotto is forgiving, honestly.

Let’s make some magic! The dinner ideas risotto are endless!. Try the Olive Risotto or Chicken and Parmesan Risotto . You're going to love this weeknight chicken risotto recipe !

Cooking Method: Nailing That Creamy Chicken Risotto Recipe

So, you fancy making a proper Chicken Risotto Recipe ? Honestly, it's easier than you think! It all comes down to the technique.

There are several of the Best Risotto Recipes , but we are aiming for a specific goal today.

Prep Like a Pro

Essential mise en place is key. Chop your onion, mince your garlic. Cube the chicken. Grate that Parmesan ! Honestly, having everything ready before you start makes life so much easier.

Time saving tip? Pre-measure your rice and warm your broth. It saves faffing later. Also, remember, safety first! Keep your knives sharp and watch those fingers.

step-by-step to Risotto Heaven

Here's the magic, boiled down to basics for this Creamy risotto recipe :

Season the cubed chicken breasts (450g) with olive oil, salt, pepper, and thyme. Cook in a large skillet until 165F . Set aside.
Simmer 1.4 liters low-sodium chicken broth in a saucepan. Keep it warm. Trust me on this!
Sauté 1 cup chopped onion in 30ml olive oil until translucent. Add minced garlic and cook until fragrant.
Toast 300g Arborio rice in the pot, stirring for 2- 3 minutes until translucent.
Deglaze with 120ml dry white wine, stirring until absorbed.
Add warm broth, one cup at a time, stirring constantly. Let each addition absorb before the next. Takes about 20- 25 minutes .
In the last 5 minutes, gently stir in the cooked chicken.
Take off heat. Stir in 50g grated Parmesan cheese and 30g butter until creamy. Garnish with parsley! This easy Homemade chicken risotto is the perfect Weeknight chicken risotto recipe.

Pro Tips for Risotto Perfection

First, don't rinse the rice! Crucial . You need that starch for the creamy Italian chicken risotto . Second, warm broth is non-negotiable . Keeps the cooking even.

Common mistake? Overcooking the rice. You want it al dente . Slightly firm to the bite! The beauty of this Chicken and Parmesan Risotto is how versatile and perfect it is for Dinner Ideas Risotto .

make-ahead? Not really recommended. Olive Risotto is best fresh . You could prep all the ingredients beforehand, though.

So there you have it. Creamy, delicious Chicken Risotto . Now, go get cooking!

Recipe Notes: Risotto Know How

So, you're ready to tackle this chicken risotto recipe ? Awesome! Honestly, even the best risotto recipes can seem daunting at first.

But don't stress! These little nuggets of wisdom will make you feel like a proper Italian nonna in no time.

Serving It Up Right: Plating & Pairing

This creamy chicken risotto recipe is beautiful on its own. But presentation matters, right? Try serving it in warmed bowls.

A sprinkle of extra parmesan and parsley does wonders. For sides, think light and fresh. A simple green salad cuts through the richness perfectly.

Roasted asparagus is another winner, adding some colour and crunch.

For drinks, a crisp Italian white wine (like a Pinot Grigio) complements the dish. If you're feeling fancy, a sparkling Prosecco adds a touch of celebratory pizzazz.

If wine's not your thing, sparkling water with a lemon wedge is fab too!

Storage Smarts: Keepin' it Fresh

Got leftovers? No worries! This easy chicken risotto keeps well.

Refrigerate in an airtight container for up to 3 days.
Freezing isn’t ideal as the texture can change. But, if you must, freeze in single portions. Thaw completely before reheating.
Reheat gently on the stovetop. Add a splash of broth or water to loosen it up. Microwave works too, but watch out for hot spots! Honestly, the stovetop's always better for this.

Remixing the Recipe: Variations Galore

Fancy switching things up? I don't blame you!. This Italian chicken risotto is super versatile.

Dietary Tweaks: For a veggie version, swap the chicken for mushrooms. Use vegetable broth instead of chicken broth. Easy peasy! If you need to make the recipe gluten-free, just double check that the chicken broth you're using is gluten-free.
Seasonal Swaps: Swap in seasonal veggies. Think butternut squash in autumn or peas in spring.

Quick Nutrition Lowdown: Fueling Your Body

Alright, let's talk nutrition. Each serving of this chicken and parmesan risotto clocks in at around 450 calories. You're getting a good dose of protein (35g), thanks to the chicken.

There are also 35g of carbs, and 18g of fat. Risotto offers iron and B vitamins. The protein and carbs provide sustained energy.

Remember, nutrition info is an estimate. I'd say its a great way to fuel up after a workout, honestly.

This weeknight chicken risotto recipe is more than just food. It's a hug in a bowl. So get cooking, experiment, and enjoy the process.

Don't worry if it's not perfect the first time. These dinner ideas risotto can be a very successful experience. The magic of homemade chicken risotto lies in its simplicity.

You got this! This isn't just a risotto recipe . It's a memory in the making. Have fun with your Olive Risotto cooking.

Delicious Chicken Risotto The Secret To Creamy Perfection

Frequently Asked Questions

What exactly is risotto, and why does this chicken risotto recipe require so much stirring?

Risotto is a creamy Italian rice dish made by gradually adding broth to rice while stirring constantly. The constant stirring releases starches from the Arborio rice, creating a luscious, creamy texture.

Think of it as the culinary equivalent of gently coaxing a purr from a contented cat it takes patience and a gentle hand!

Can I make this chicken risotto recipe ahead of time?

Risotto is best enjoyed immediately after cooking, as it tends to lose its creamy texture and become a bit stodgy as it sits. However, you can prep the ingredients ahead of time chop the onion, mince the garlic, and cook the chicken.

If you absolutely must make it ahead, slightly undercook the risotto, then add a splash of broth and reheat gently on the stove, stirring constantly, to loosen it up.

My chicken risotto turned out gluey! What did I do wrong?

Ah, the dreaded gluey risotto! This usually happens from overcooking the rice or using too much liquid at once. Make sure you're adding the broth gradually, allowing each addition to be absorbed before adding more.

Also, keep a close eye on the rice you want it to be al dente, with a slight bite to it, not mushy like baby food.

I'm vegetarian - can I still enjoy this recipe? What substitutions can I make?

Absolutely! You can easily adapt this to a vegetarian risotto by omitting the chicken and using vegetable broth instead of chicken broth. Consider adding some sautéed mushrooms or roasted vegetables for extra flavor and heartiness.

You can even add nutritional yeast to substitute parmesan to enjoy a dairy-free Risotto.

How long does chicken risotto last in the fridge, and how should I store it?

Properly stored, cooked chicken risotto will last for 3-4 days in the refrigerator. Allow it to cool completely before transferring it to an airtight container. When reheating, add a splash of broth or water to help loosen it up and prevent it from drying out.

Always ensure it's heated through thoroughly before serving.

Creamy Chicken And Parmesan Risotto

Creamy Chicken Risotto Recipe My Foolproof Weeknight Winner Recipe Card

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Preparation time:20 Mins

Cooking time:40 Mins

Servings:4 servings

Instructions:

Season chicken with olive oil, salt, pepper, and thyme. Cook in large skillet until cooked through (165F internal temp). Set aside.
In a saucepan, bring the chicken broth to a simmer. Keep warm over low heat.
In the large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened and translucent (about 5 minutes). Add the garlic and cook for 1 minute more until fragrant.
Add the Arborio rice to the pot and cook, stirring constantly, for 2-3 minutes until the edges of the rice become translucent. This helps to release the starches.
Pour in the white wine and cook, stirring, until the wine is absorbed.
Add 1 cup (240ml) of the warm chicken broth to the rice. Stir constantly until the liquid is absorbed. Continue adding the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
During the last 5 minutes of cooking, add the cooked chicken into the risotto and stir constantly.
Once the rice is creamy and al dente (slightly firm to the bite), remove from heat. Stir in the Parmesan cheese and butter until melted and combined. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve immediately with extra Parmesan cheese on the side.