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; 1.5 pound chicken breast (boneless, diced); 2 cups red bell pepper (diced); 1 small onion (finely chopped); 1 cup arborio rice; 1/2 cup parmesan cheese (grated); 1 tablespoon olive oil; 1 tablespoon butter; 1/2 teaspoon black pepper

Nothing quite beats the comforting goodness of a risotto that’s rich, creamy, and packed with tender chicken and vibrant veggies. This Creamy Chicken Risotto with Vegetables Recipe hits all the right notes for a cozy dinner that feels fancy but comes together pretty easily—perfect for any night you want to impress or just treat yourself.

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

Honestly, I keep coming back to this recipe because it feels like a treat but without the hours of standing over the stove. The balance of creamy risotto with juicy chicken and sweet red peppers just can’t be beat, and it’s a dish your whole family will ask for again.

Simple yet impressive: You’ll wow your tastebuds and guests without needing a culinary degree.
All-in-one meal: Chicken and vegetables cooked right into the risotto make dinner effortless.
Customizable: Switch up the veggies or add your favorite herbs to make it truly your own.
Comfort food with a twist: Creamy, cheesy, and packed with flavor but still light enough for weeknight meals.

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Risotto with Vegetables Recipe pulls its weight to create that luscious texture and vibrant flavor you want in risotto. Plus, these are easy-to-find basics so you don’t have to hunt down anything exotic.

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: This is the soul of your risotto’s flavor, so use a good quality homemade or store-bought stock to keep things rich.
Olive oil and butter: The combination helps cook the chicken and onions beautifully and adds that silky mouthfeel.
Onion: Finely chopped to melt into the risotto, giving a subtle sweetness without overpowering.
Chicken breast: Diced small so it cooks evenly and stays juicy inside the creamy risotto.
Red bell pepper: Adds a pop of color and a natural sweetness that balances the savory elements.
Arborio rice: The star ingredient that soaks up all those flavors while giving you that signature creamy texture.
Parmesan cheese: Grated right at the end for depth and a luscious finish that’s pure comfort.
Black pepper: Just enough to add warmth and a gentle kick to balance the creaminess.

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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

One of the things I love most about this Creamy Chicken Risotto with Vegetables Recipe is how easy it is to adapt. I’ve experimented swapping in different veggies or even using leftover rotisserie chicken to mix things up a bit—go ahead and make it your own!

Variation: Sometimes I add peas or mushrooms for extra earthiness, and the dish still shines bright. If you want it vegetarian, just skip the chicken and use extra mushrooms and vegetable stock—you’ll still get that lovely creamy texture.

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 your chicken stock

This step is crucial—keep your chicken stock gently simmering on the back burner so it’s hot when you ladle it into the risotto. Adding cold stock cools everything down and slows the cooking process.

Step 2: Sauté onions and chicken

In your pan, melt olive oil and butter together over medium heat. Toss in the finely chopped onion and cook until it’s translucent and smells sweet. Then add diced chicken and cook until the outside just turns white—don’t fully cook it now, it will finish cooking later in the risotto.

Step 3: Add bell peppers and rice

Stir in the diced red bell pepper and let it soften just a bit, about 3–4 minutes. Then add the arborio rice, stirring to coat every grain with the buttery mix. This helps your risotto get that silky, creamy texture.

Step 4: Slowly add stock, stirring often

Now comes the fun, patience-testing part: add one ladle of your hot stock at a time, stirring frequently. Wait until the liquid has nearly absorbed before adding the next ladle. This gradual process should take 17–25 minutes and lets the rice release its creamy starches.

Step 5: Finish with cheese and pepper

Once the rice is tender but still with a tiny bite, stir in freshly grated parmesan cheese and a sprinkle of black pepper. Taste and adjust seasoning if needed—the cheese really brings that cozy finish.

Top Tip

I’ve made my share of risottos, and the one tip that truly transformed mine was stirring constantly but gently. You want to coax the starch out without breaking the grains—and keeping your stock hot makes all the difference.

Use Hot Stock: Cold or room temperature stock cools the pan and slows the cooking, preventing that perfect creamy texture.
Constant but Gentle Stirring: I learned that being too vigorous can mash the rice; a gentle stir keeps grains intact while releasing starch.
Don’t Rush Adding Stock: Patience here rewards you with luscious creaminess. Pour ladle by ladle, letting the rice absorb fully.
Finish Off With Cheese at the End: Adding parmesan too early can cause it to clump. Stir it in just before serving for smoothness and flavor.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Creamy Chicken Risotto - Serving Suggestion

Garnishes

I often finish this risotto with a sprinkle of fresh parsley and a little extra grated parmesan on top. Sometimes, I add a drizzle of good-quality olive oil or even a squeeze of lemon juice for brightness. It really lifts the dish and looks so inviting on the plate.

Side Dishes

Since this recipe is such a wholesome main, I like to keep sides simple—think a crisp green salad with a tangy vinaigrette or some roasted asparagus for a bit of crunch. Garlic bread also pairs wonderfully if you need a carb boost.

Creative Ways to Present

For special occasions, I’ve served this creamy chicken risotto in individual shallow bowls with edible flowers or microgreens on top. It instantly upgrades the look and makes your guests feel like they're at a fancy restaurant—in your very own kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover risotto stores well in an airtight container in the fridge for up to 3 days. It thickens as it cools, so when you reheat, add a splash of broth or water to help bring back that creamy consistency.

Freezing

I don’t usually freeze risotto because the texture can change, but if you do, freeze in portions and thaw overnight in the fridge before reheating gently on the stove with extra stock stirred in.

Reheating

For the best results, reheat gently in a pan over low heat with a bit of chicken stock or water added. Stir frequently until heated through and creamy again—microwaving can dry it out or make it uneven.

Frequently Asked Questions:

Can I use other vegetables in this Creamy Chicken Risotto with Vegetables Recipe?

Absolutely! Feel free to swap the red bell pepper for mushrooms, peas, zucchini, or spinach based on what you have on hand. Just add them according to their cooking times to keep everything perfectly tender.

What’s the secret to getting a creamy risotto without it getting mushy?

The key is using arborio rice and adding your warm stock gradually while stirring gently. This releases the rice’s natural starches without overcooking the grains. Patience and gentle stirring make all the difference!

Can I prepare the chicken ahead of time?

Definitely. You can dice and season the chicken the day before to save time. Just add it to the pan with onions and proceed as usual. Avoid fully cooking it beforehand to keep it juicy in the risotto.

Is this recipe suitable for meal prepping?

Yes! It reheats beautifully for up to three days in the fridge. Store in individual portions and add a little broth when reheating to restore the creamy texture. For freezing, be mindful it might be slightly less creamy once thawed.

Final Thoughts

This Creamy Chicken Risotto with Vegetables Recipe is one of those dishes I’ve grown to cherish because it’s comfort food that feels special without fuss. Whenever I make it, it brings a little bit of joy and that warm “homemade” feeling I know you’ll appreciate too. Seriously, give it a try—you might even find it becoming one of your go-to weeknight favorites as it is for me.