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Chicken Risotto and How to Make It

Chicken Risotto and How to Make It
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If you like rice, broth, and chicken, you’re sure to love chicken risotto! If you want it to be that simple and mostly healthy, all you really need are those three ingredients!

I like more flavor with my rice and chicken combinations, though, so I will add more ingredients than that.

 

If you wish to make it an authentic dish, ensure the rice stays somewhat firm in the center. Not tough or hard, just slightly firm and not mushy. This is slightly difficult for me to accomplish because I’m used to eating very soft rice! I just eat one grain to check its readiness.

For Chicken Risotto, We Need:

  • 1.5 lb chicken breast halves, bone out, cut into 1-inch strips or chunks
  • 2 sliced green onions
  • 1 shredded carrot
  • 1 cup white rice (uncooked)
  • 1 can cream of mushroom soup
  • 1 can chicken broth
  • 1 cup water (3/4cup)
  • 1 tbsp canola oil
  • 1 tbsp Parmesan cheese (grated)
  • 1 tsp black pepper
  • a large skillet with a lid

If you want any extra flavors, add them to the list! Also, don’t wash the rice prior to cooking if you want creamier results.

If you want your cooking time to be shortened, consider heating the liquids before adding them to the rice.

How to Make Chicken Risotto

The easiest way to prepare this dish includes chopping up your chicken and veggies first. This will allow for easy access and less stress! Once you get going, you have to keep the stream of ingredients flowing pretty steadily.

  1. Bring your skillet to medium-high heat with the oil in it.
  2. Once it’s warm, add the chicken and pepper.
  3. Stir and cook the chicken until it’s brown and cooked most of, if not all, the way through.
  4. Add the onion, carrot, cheese, and liquids to the skillet.
  5. Bring the contents of the skillet to a boil.
  6. When the liquid is boiling, add the rice, stirring it in quickly.
  7. Reduce the heat to low.
  8. Cover and allow the rice to cook for about 20-30 minutes.

The rice should be mostly tender, yet firm. The chicken should be brown and cooked through. The rice should have absorbed the liquids. If so, you have successfully made chicken risotto!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

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