One Pot Chicken Risotto

Delicious One Pot Chicken Risotto #chicken #recipe This really tastes AMAZING!!!

I love risotto. When thinking of easy weeknight meals, it isn’t always the top of our list- but this One Pot Chicken Risotto really should be!

While it is a bit stir-intensive (you will be stirring this for about a half hour, not constantly but frequently), it really isn’t much other work- Just toss and stir!

Also, you can easily adapt this recipe to what you have on hand. Think of it as a hearty, rustic peasant dish- if you have chicken stock or vegetable stock, use that instead. Have some asparagus and mushrooms instead of peppers and green onions? Use those! Be flexible and find the flavors you love.

The one thing that makes this recipe is the process. Don’t rush it. While this recipe will only take 30-40 minutes, don’t skip the steps or add to much liquid when stirring rice. This will keep your risotto from getting too gummy or runny! Also, YOU HAVE TO STIR VERY FREQUENTLY. I’ve made risotto both with and without cream, but the “creamy” texture comes from the rice giving off it’s starches. To do this, you need to STIR, BABY, STIR! It isn’t much work, but it is crucial! It’s a little odd because we’re used to stirring dishes just to prevent from burning- but this one needs to be stirred to get the right texture. It’s kind of like when you overwork bread and it gives the bread a weird texture and becomes too gummy- thats exactly what we want the rice to do because it makes the sauce creamy!

My hubby makes this with two pots- he heats up the stock in one, and pours it into the risotto from the other pot which sits on low . I usually just do it all in one pot with room temperature  stock though- and I dont have a problem. Just add stock a little more slowly and stir a little more.

If you like your risotto on the very soft side (it is supposed to be al dente, but some like it softer)- HEAT YOUR STOCK IN ANOTHER POT. This cuts waaay down on cook time. Some readers have had to add more time as it cooks to get to be completely soft.

If you are rushed for time, cook it at a much higher heat (medium high to high), stirring frequently, and add more liquid. This will speed it along faster. 

** As a reader noted, this makes a TON of risotto. We like making big batches because it is a super delicious leftover food, and that means a few less meals to cook (if it even lasts that long). Feel free to cut it in half if you have a smaller family. Also, I add vermouth in to the recipe because I love the flavor. You can skip this entirely, or add a different type of white wine. Try the vermouth sometime though- I cook with it all the time! Its fabulous to sautee mushrooms in and has a flavor that pairs wonderfully with risotto.

If you love this recipe, be sure to check out my other risottos! It is such a fun and versatile dish, you’ll love trying different flavors!

antipasto risotto

  Antipasto Risotto

 

Jambalaya Risotto by sweetcsdesigns.com

Jambalaya Risotto

 

One Pot Chicken Risotto

Rating: 51

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 6-10 servings

Serving Size: 2 cups

One Pot Chicken Risotto

Ingredients

  • 2 chicken breasts (or 1 full breast if attached), diced to 1" cubes, seasoned with salt and pepper
  • 1 large onion, diced
  • 1 bell pepper, bunch of asparagus, or other veg, diced
  • 2 1/2 cups arborrio rice
  • 2 packages beef or chicken stock, lower sodium is best (2x 14 oz box- you may use less or have to add additional broth or water to cook to your preferred rice texture. I like beef in this even though its a chicken dish because its a bit saltier and has a richer flavor when cooked down, but that is just a personal preference)
  • 3 tbsp butter
  • olive oil
  • salt
  • pepper
  • diced green onions or peas- 1/4 cup
  • dry vermouth, optional- 1/2 cup
  • 1 cup water
  • Parmesan Cheese, optional

Instructions

  1. Heat a large pan or ceramic dutch oven over high heat.
  2. Add 1 tbsp olive oil.
  3. When oil is shimmery, add diced chicken.
  4. Cook until browned on all sides.
  5. Add diced vegetables.
  6. When vegetables are slightly browned, add butter and stir.
  7. Lower heat to medium-low, add rice, stir well.
  8. Let rice brown just slightly (think "toasted" for a little flavor)
  9. Add a little bit of stock and vermouth (optional!!)- just enough to keep the consistency liquid.
  10. Stir frequently until rice thickens.
  11. Add a little more stock until it is just barely liquid. Repeat stirring frequently until thickened and adding just enough stock to keep it from burning or becoming too thick.
  12. Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
  13. When your stock is gone, and the risotto has become thicker, taste a bit of it.
  14. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- just a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but its all individual tastes.
  15. Add diced green onions just before your risotto is done cooking- you won't want them to overcook. If using frozen peas, add them with the last addition of stock so they thaw and cook just briefly.
  16. When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
  17. Serve when warm.
  18. Grate fresh parmesan cheese over the top and enjoy!
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One note: this method will work perfectly with other meats, but don’t use this for shrimp. Instead of cooking the shrimp at the beginning, start the veggies and then add the shrimp towards the end of the process- just toss in and cook until opaque- otherwise your shrimp will be totally overcooked gummy and gross.

Delicious One Pot Chicken Risotto #chicken #recipe This really tastes AMAZING and you can add lots of fresh vegetables!

For more delicious easy dinners, please check out some of my other recipes:

cheesy pesto and prosciutto foolproof chicken from sweetcsdesigns.com  #chicken #recipe

Cheesy Pesto Stuffed Prosciutto Wrapped Baked Chicken

Cheddar and pepper stuffed bacon wrapped chicken #bacon #chicken #recipe

Cheddar and Pepper Stuffed Bacon Wrapped Chicken

one pot chicken risotto with fresh vegetables at sweetcsdesigns.com #chicken #recipe #onepot

Comments

  1. Kristen says

    I’m a mess in the kitchen, never made risotto before and it’s a total disaster. :/. I like the idea of one pot but I’m thinking I’ll cool the rice by itself and add it seperate next time, and yes my rice took forever to cook. :/. Just a suggestion to update your post so readers don’t have to read all through the comments to find answers.

  2. Rachel says

    This sounds great! I’ve been wanting to try to make risotto. One question: how do I keep the toddlers off my ankles when I can’t step away from the stove for 30 minutes? :)

  3. Lori says

    I’m making this right now and it seems like a lot of chicken. Did you use two whole breasts or two halves. I used two whole and I keep having to drain the pot (large Le Crueset dutch oven) because it is creating so much liquid that it is steaming and not browning.

  4. stacie says

    We are at close to 7000 ft altitude, I followed your directions to a T, an hour and ten minutes and the rice isn’t close to al dente. ahhhhhh! It doesnt help that I have a hungry toddler at my feet hah!

    Next time, I’ll start earlier!

    • says

      ahhh! oh no stacie! Next time, try cooking the stock in a small saucepan next to the risotto. Its not one pot, but it might speed things up. I havent had a problem with cooking time, but that will help reduce it for you.

    • jacqie says

      Believe it or not, you can use a pressure cooker to make risotto, which might be helpful if you’re at altitude. I haven’t done it (I live on a beach!) but just read about it when I googled “Basic Dairy Free Risotto” – they say to sauté the rice as usual, then add all the broth and pressure cook 7-10 minutes. I imagine you’d want to do the chicken and veggies separately so they don’t disintegrate and add them in after (so not one pot) but it might be worth experimenting with if you really like risotto and don’t want to spend hours making it.

  5. Heather says

    Most risotto recipes require you to heat up the broth before you add to the rice. It messes with the cooking process when you don’t heat the broth up – it cools it down when you add it to the rice and then it has to heat all the way back up again. For those of you who live in high altitude where its very dry, you will end up having to cook the risotto twice as long – I finally got there after an hour off cooking and stirring. Waaayyyyyy tooooo llllloooonngg.

    • says

      Heather, I do make a note that traditionally, you’d heat the broth… but to make it one-pot you can add room temp broth. I’m at 5,000 feet and its always 35 minutes to a perfect al dente… but heating isn’t a bad idea if you don’t mind the extra pot! One thing that helps: add just a little at a time, and then it heats very quickly. Requires a little more stirring, but one less pot.

  6. Tricia says

    This was delicious! I made it tonight, and we just finished eating it. So filling! We had sweet potatoes on hand, so instead of green onion, that went in! Thanks for this, it is budget-friendly and makes a ton!

  7. Sue says

    Made this tonight for dinner–it was great! Added asparagus and some mushrooms. My 15 month old loved it and even his picky brother ate it. Thank you!

    • says

      So glad you liked it! This dish is awesome because you can turn it into lots of variations (which I have been doing a lot of lately!!!). You can try different veggies, meats, all kinds of stuff! Thanks so much for letting me know you liked it!

  8. Jen H says

    You need double the beef stock that she specifies and I would use 1/2 cup of white wine vs. vermouth. I also had to add a bit of water. 2.5 cups of rice is A LOT of rice and this recipe is HUGE. Cut in half if you have a small family. It took me a long time to stir and watch the rice. Probably close to 30 minutes.

    • says

      Jen, the brand arborrio Ive been using I use just one box of stock, but all are different. I’ll make a note!

      This is a huge recipe– it makes lovely leftovers. We like to eat this for lunches or dinner the next night. With 2 kids I try to make big recipes so we can always have leftovers but I will make that note!

    • says

      You could use other rice, but it wont be as creamy. The starch in arborrio makes it much better- It is worth the extra time to find it! Luckily its much easier to find now and isnt too much more.

      • Martha says

        Do you have any suggestions on how to make this ahead and reheat it? I think it would be great for my supper club on Friday night but want to make it ahead. Thoughts?

        Thank you- it looks delicious!

        • says

          Martha- it really is best fresh- but you could make it with a little extra liquid. Or, you can cook it to where it isn’t al dente (a little crunchier) and then add more stock to bring it all the way to the texture you’d like right before serving (about 10 minutes). Also, be careful to go easy on the salt. I find overtime it gets saltier. Try for low sodium stock, and add stock at the end right before serving if you need to- you dont want a salt bomb!

  9. says

    Your risotto looks delicious!!! I love love love risottos, it’s one of those wonderfully comforting dishes to me! Yours looks absolutely delicious!!!

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