One Pot Chicken Risotto

Cheers for the first post of 2016!

What's everyone's resolutions for the new year?  I've been trying to eat healthier for the past few months so I'm sort of bringing that resolution with me into 2016.  I technically need to start over though because the past week has been a massive fail.  Yikes!

In the last few years, I've tried to do the typical thing and post a healthy recipe as my first post of the year.  However, seeing as I inhaled a chocolate chip brownie and 3 insomnia cookies after eating Chinese food on New Years Day, maybe I'm not the one to be giving out health advice.

But what I can tell you about is this risotto.  This may not be the healthiest dish, but it is really tasty and and pretty quick to make.  Let's face it, even though the holidays are over, our lives are still hectic.  I know many people think that it takes a while to make risotto but this is completely false.  This isn't a "set it and forget it" meal, but it isn't complicated either.  Give it a shot and I promise you that creamy chicken risotto can also be a part of your immediate future.


One Pot Chicken Risotto
slightly adapted from Sweet C's Designs
makes 6-8 servings

Print Recipe

  • 1 lb chicken breasts, diced into 1" cubes and seasoned with salt & pepper
  • 1 large onion, diced
  • 1 bell pepper, diced (or any other vegetable you would like)
  • 2 cups arborio rice
  • 5 cups chicken or beef stock, room temperature or heated
  • 3 tablespoons butter
  • olive oil
  • salt & black pepper
  • 1/4 cup diced green onions or peas
  • 1/3 cup Parmesan cheese + extra for serving

1) Heat a large saucepan over high heat.  Add 1 tablespoon olive oil.

2) Once the oil is hot, add the seasoned, diced chicken to the pan.  Cook until the chicken is brown on all sides.

3) Add in the diced vegetables.  Once the vegetables are slightly brown, add in the butter and stir.

4) Lower the heat to medium-low.  Add in the arborio rice and stir to incorporate.

5) Allow the rice to become lightly toasted, then begin adding the stock to the pan in 3/4-cup to 1-cup increments.  After each addition, stir the contents of the pan to prevent the rice from sticking together.  Continue to stir periodically, only adding more liquid when the previous liquid has evaporated.

6) When the last addition of liquid has been added, watch the risotto and add the Parmesan and the green onion when it is almost at your desired consistency.  Allow the risotto to cook through for another minute or two.

7) Serve immediately, with extra Parmesan and green onions on top.