Description
A creamy and delicious Chicken Risotto with vibrant red bell peppers and Parmesan cheese, perfect for a wholesome, comforting meal ready in 30 minutes.
Ingredients
Scale
Stock and Liquids
- 4 cups chicken stock
Protein and Vegetables
- 1.5 pound chicken breast (boneless, diced)
- 2 cups red bell pepper (diced)
- 1 small onion (finely chopped)
Grains and Dairy
- 1 cup arborio rice
- 1/2 cup parmesan cheese (grated)
Fats and Seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon black pepper
Instructions
- Heat the Stock: Warm the chicken stock in a pot and keep it hot over low heat to add gradually during cooking.
- Sauté Aromatics: In a large saucepan, heat olive oil and butter together. Add the finely chopped onion and cook over medium heat until translucent and fragrant.
- 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.
- Add Vegetables: Stir in the diced red bell peppers and cook for an additional 3 to 4 minutes until softened.
- Toast the Rice: Add arborio rice to the pan, stirring well to coat every grain with the butter and oil mixture.
- Add Stock Gradually: Begin adding the warm chicken stock one ladle at a time to the rice mixture, stirring frequently. Allow each addition to be mostly absorbed before adding the next ladle. Continue this process for about 20 to 25 minutes until the rice is tender and the risotto is creamy.
- Finish the Dish: Stir in the grated Parmesan cheese and black pepper. Mix well to combine and adjust seasoning if necessary before serving.
Notes
- Use warm stock for better absorption and creaminess in the risotto.
- Stirring often while adding stock prevents the rice from sticking and helps bring out the creamy texture.
- Substitute Parmesan with Pecorino Romano for a sharper flavor.
- For extra flavor, add minced garlic with the onions.
- Chicken breasts can be replaced with thighs for juicier meat.
- Serve immediately for best texture, as risotto thickens when cooled.
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
