How To Make Chicken Risotto


This chicken risotto recipe is easy to make and delicious. It’s a meal that you can enjoy with your family or friends, making it perfect for any night of the week. By adding some chopped parsley at the end, this dish gives off a nice flavor and aroma whilst staying healthy. Beginner cooks should identify these characteristics as hints that this dish will be an easy one to prepare!

How To Make Chicken Risotto

Here are some tips and variations for making chicken risotto:


Use chicken thighs instead of chicken breasts for more flavor and juiciness.

Use homemade chicken broth instead of store-bought broth for a richer and more flavorful risotto.

To save time, you can use leftover cooked chicken or a store-bought rotisserie chicken instead of cooking chicken from scratch.

Use high-quality arborio rice for the best texture and flavor.

Use a heavy-bottomed pan for even cooking and to prevent the risotto from sticking to the bottom.

Stir the risotto frequently to prevent it from sticking to the bottom and to ensure that the rice cooks evenly.

Add the chicken and any vegetables, such as peas or mushrooms, to the risotto towards the end of cooking to prevent them from overcooking and becoming mushy.


Add some chopped sun-dried tomatoes or roasted red peppers to the risotto for a burst of sweet and tangy flavor.

Add some white wine or vermouth to the risotto along with the chicken broth for a more complex flavor.

Use different types of cheese, such as Parmesan or Gouda, instead of the traditional Parmigiano-Reggiano cheese.

Use different herbs, such as thyme or basil, to add a fresh and herbal flavor to the risotto.

For a vegetarian version, omit the chicken and add more vegetables, such as artichokes or asparagus.

Add some chopped pancetta or bacon to the risotto for a smoky and savory flavor.

For a creamy and rich risotto, stir in some heavy cream or mascarpone cheese towards the end of cooking.

How To Make Chicken Risotto


  • 1 cup of Arborio rice 
  • 2 cans of chicken broth 
  • 5 tablespoons olive oil
  • 3 cloves of garlic 
  • 1 small onion 
  • 3 large eggs 
  • 1 small handful of dried porcini mushrooms
  • 2 tablespoons fresh parsley 
  • 2 tablespoons fresh chives 
  • 1/2 cup white wine 
  • 1 teaspoon salt   
  • 2 tablespoons butter, melted    
  • 1/4 cup chopped fresh parsley leaves   
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons butter
  • 1/2 sweet onion, diced 
  • 1 garlic clove 
  • 1 teaspoon salt 
  • 1/4 cup white wine 
  • salt and pepper to taste 


1. Cut up the onion, carrots, and celery into small dice.

2. In a large pan, fry these gently in olive oil for 5 minutes with some salt, then set aside in a bowl.

3. Rinse the rice and cook it according to the instructions on your pack - I find it takes about 15 minutes with 2 cups of water to cover the rice - but this will depend on your brand of rice so refer to your pack for times for other brands if you are using something else! 

4. Remove the chicken and place it on one side - again, depending on your brand of chicken, this may take around 20 minutes - but check the instructions on your pack. Once the chicken is cooked through (it is important to check it as some brands of chicken will be cooked in less time than others), rough chop it up and set it aside in a bowl with the veg and onions.

5. Now we are ready for our risotto! Add a little more oil to the pan, then over low heat add some butter and cook the onions for 5 minutes - do not allow them to color.

6. Add the rice to the pan and stir well until it is coated with butter.

7. Add some stock, THEN ADD THE CHICKEN.

8. Stir everything together, add more stock - and keep adding small amounts of stock at a time until you have a nice creamy risotto (I use 1/4 pint each time). Do not add too much liquid at once or you will be left with a heavy dish. The rice should be almost cooked by this point so it's important that you don't overcook it! Don't panic if this happens, just add a little more water and cook for about 5 minutes to reheat the rice.

9. Once the risotto is cooked, add the veggies and stir together until they are heated.

10. Add some chopped parsley and Parmesan - stir together and serve with a good sprinkling of pepper.

11. You can add mustard as well to take away some of the creaminess if you find it too strong for your taste!