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Prep Time20 min
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Cook Time30 min
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Serving4
Creamy risotto is always a comforting meal, and adding smoked chicken and potatoes gives this dish a distinctive and delicious flavor. This risotto with smoked chicken and potatoes combines the classic Italian risotto technique with the rich, smoky taste of chicken.
First, onion and smoked chicken are gently cooked in a combination of olive oil and butter. This helps release the smoky flavor of the chicken and infuse the base of the risotto. Diced potatoes and red bell pepper are then added, bringing a touch of sweetness, color and extra texture to the dish.
Arborio rice is added next and briefly sautéed before the chicken stock is gradually added. As the rice slowly cooks, it releases its starch, creating the creamy texture that makes risotto so delicious. The potatoes also absorb the flavorful stock, making the dish hearty and satisfying.
Finally, grated Parmesan is stirred into the risotto, bringing all the ingredients together into a rich and creamy dish. This risotto with smoked chicken and potatoes is perfect for a family lunch or a comforting dinner on colder days.
Ingredients
Directions
Add the olive oil and butter to a deep skillet.
Once the butter has melted, add the chopped onion and diced smoked chicken. Cook for 2–3 minutes.
Add the diced potato and red bell pepper. Mix well and cook for about 5 minutes
Add the Arborio rice and mix well.
Gradually add the chicken stock while stirring. Cook over low heat for about 20 minutes, adding the stock gradually as the rice absorbs it. Once the rice is cooked and creamy, stir in the grated Parmesan and serve immediately. Enjoy!
