Chicken Risotto

- Rice
Cuisine: Italian Cuisine
Difficulty: Easy

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Prep Time

10 min
Cook Time

30 min
Serving

4

Chicken risotto is one of those comforting dishes that never disappoints and is perfect for a delicious family lunch. Tender chicken, onion, carrots, celery root, and creamy Parmesan come together to create a rich, savory flavor, while the rice develops the signature soft and creamy texture that makes risotto so special.

This recipe uses simple ingredients that are easy to find. Warm chicken stock is gradually added to the rice, allowing it to absorb all the delicious flavors as it cooks. A final touch of butter and Parmesan makes the risotto extra creamy and satisfying.

Ingredients

50 g butter, divided

1 onion, finely chopped

1 carrot, finely chopped

1/4 celery root, finely chopped

300 g chicken breast fillet, cut into small cubes

320 g risotto rice (such as Arborio)

1 l chicken stock, warmed

40 g Parmesan cheese, grated

Directions

Step 1

Melt 30 g of the butter in a large saucepan. Add the chopped onion, carrot, and celery root. Sauté for about 10 minutes, stirring occasionally, until the vegetables soften.

Step 2

Add the diced chicken breast and cook for 5–6 minutes, stirring occasionally.

Step 3

Stir in the risotto rice and cook briefly, allowing the grains to become coated with the butter and vegetable mixture.

Step 4

Gradually add the warm chicken stock, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more.

Step 5

Continue cooking for about 20 minutes, or until the rice is tender but still slightly firm in the center and the risotto is creamy.

Step 6

Remove the saucepan from the heat. Stir in the remaining 20 g of butter and the grated Parmesan until melted and well combined.

Step 7

Serve immediately while warm and creamy.