chicken risotto

Chicken Risotto is an easy weeknight dinner that features flavorful skinless boneless chicken thighs (seasoned with smoked paprika, Cayenne pepper, and Italian seasoning). You can also use leftover chicken, grilled chicken, or cooked rotisserie chicken. This risotto is pure comfort food made with Arborio rice and is elevated with the addition of sun-dried tomatoes, and spinach. Impress your family and friends by making this restaurant-quality dish!

Chicken Risotto

chicken stock

tomatoes

garlic

arborio rice

dry white wine

butter

spinach

salt and pepper

smoked paprika

chili powder

Italian seasoning

garlic powder

Cayenne pepper

salt

chicken thighs (boneless, skinless)

salt and black pepper (to taste)

olive oil

parsley (chopped (for garnish, optional))

Use a heavy-bottomed pan such as a cast-iron skillet to prevent the rice from sticking to the bottom of the pan and burning. Note: while you cook the risotto, you can also cook the chicken as directed in the recipe card below.

Heat chicken stock in a separate saucepan until hot and keep it hot.

Drain oil from sun-dried tomatoes, leaving just enough (about 1 tablespoon) for sauteeing garlic. Sautee minced garlic with chopped sun-dried tomatoes for about 1 or 2 minutes in a cast-iron skillet (or another heavy-bottomed pan).

Add rice and stir it with a wooden spoon or spatula to coat it with olive oil. Saute the rice in olive oil for about 1 minute on medium heat, stirring. Make sure the rice doesn't burn.

Add white wine and cook on medium heat, occasionally stirring, until the wine is completely absorbed by the rice.

Add ½ cup of hot chicken stock to the rice and stir occasionally on medium-low heat until the stock is almost absorbed. You don't have to stir constantly, just once every minute or two.

When the stock is almost absorbed, add another ½ cup of chicken stock to the rice and repeat the process. Continue to add chicken stock in ½ cup increments until the texture of the rice is soft but not too soft. You might not have to use all of the chicken stock. Or, you might have to use more. The rice should have an &quot;al dente&quot; texture (a bit hard to bite but in no way crunchy) and the grains should be visibly separate (not mushy).

Reduce heat to low and add butter and grated parmesan. Stir everything well until the parmesan is melted.

On low heat, add spinach and stir it in. Remove from heat, cover the pan with the lid and allow the spinach to wilt for a couple of minutes. Stir again to incorporate wilted spinach into the risotto.

Season with salt and pepper.

Risotto

Note: you can cook the chicken at the same time as you make the risotto.

Combine seasonings for chicken in a small bowl. Slice chicken thighs into smaller pieces (but not too small). Generously season the chicken thighs with the seasonings on both sides. You don't have to use the whole amount.

Heat an empty large, high-sided, heavy-bottomed skillet (such as stainless steel or cast iron) over medium heat for 3 minutes. This allows the skillet to heat through.

Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on one side on medium heat for 5 minutes, without moving it. This allows the chicken to sear.

Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove from heat. Remove chicken from the skillet.

Cook chicken

Add cooked chicken on top of the risotto and serve. Top with chopped fresh parsley, if you like.

Assembly

This restaurant-quality Chicken and Pumpkin Risotto is filled with canned pumpkin puree, juicy roasted chicken, and warm fall seasonings, like sage and nutmeg. Your family and friends are sure to devour it, so be sure to serve it this fall season!

The CREAMIEST Chicken and Pumpkin Risotto

chicken broth

pumpkin puree

chicken breasts (about 1.75 pounds)

olive oil, divided

kosher salt, divided

black pepper, divided

unsalted butter

yellow onion (about ½ an onion)

garlic (about 6 garlic cloves)

sage

parmesan cheese

nutmeg

Pepitas,

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

Whisk together broth and pumpkin in a stockpot. Set over medium-low heat. Keep broth warm while making the risotto.

Place chicken breasts on the lined baking sheet. Pat dry with a paper towel. Drizzle 2 tablespoons olive oil over the chicken and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Roast chicken, uncovered, in the oven for 35 to 40 minutes, or until their internal temperature reaches 165 degrees F.

Heat a large pot or skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter. Once butter has melted, add the onions. Cook onions for 2 to 3 minutes, until softened, stirring intermittently.

Stir in garlic and sage and cook another 30 seconds.

Add arborio rice. Stir to coat it in the butter and onions. Pour in wine and cook until it’s fully absorbed by the rice.

Working with one ladle of warm broth at a time, add a full ladle of broth to the rice and stir it into the rice until it is fully absorbed. Slowly continue this process until the rice is cooked through and you’ve used all of the broth. This could take about 20 minutes before all of the broth is absorbed.

Turn off the heat. Stir in parmesan cheese, ground nutmeg, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Taste and adjust seasonings if needed.

When chicken is done cooking, let cool slightly, then remove small pieces from the bones with a fork and knife. Discard the bones, but reserve the skin for garnish. Stir chicken into the risotto.

For serving, garnish risotto with pepitas, sliced pieces of crispy chicken skin, and parmesan cheese.

Chicken risotto is a simple and delicious one-pot meal flavored with pureed veggies and parmesan cheese!

onion,

celery,

garlic cloves, peeled

chicken

bay leaves

Arborio rice

parsley

Place the onions, carrots, celery, and garlic in a food processor fitted with a blade attachment. Pulse until the mixture is finely chopped and almost paste-like in texture.

Pour the olive oil into the dutch oven over medium high heat. Add in the vegetable mixture and half a teaspoon of salt. Cook for about 5 minutes until the vegetables have started to dry out.

Add in the cubed chicken, remaining salt, and bay leaves. Stir the chicken and cook until the chicken begins to brown slightly; about 5-6 minutes. Add in the wine and cook until it has mostly evaporated; about 5 minutes. Scrape the bottom of the pan while the wine bubbles and cooks.

Pour in the 5 cups of hot broth and bring to a boil. Add in the arborio rice and bring to a simmer. Reduce the heat and cover the pot to cook the rice. Stir the rice every 5 minutes scraping the bottom of the pan and continue cooking until the rice is al dente; about 20-25 minutes total.

Once the rice is cooked stir in the butter pieces until well combined. Then stir in the parsley and parmesan cheese. Turn off the heat, cover, and let sit for 5 minutes to allow the excess liquid to absorb. Serve with extra parmesan and parsley sprinkled over top.

This was really good. I just chopped the veggies up and sautéed them. Added a little bite!

I loved this recipe because it showed me how to cook arborio rice without burning it. I didn't make a vegetable paste. I like to know what is in my food and I sauted all my vegetables in olive oil but did not cook them. I like chewy vegetables that aren't cooked to death and all the nutrients get cooked to death. I had precooked chicken which I sauteed alittle and I mixed the vegetables keeping the carrots separate. I added mild hatch chili pepper since it was August and that is the only time of year it is available and red pepper and sliced portobello mushrooms. So I added in the carrots at 10 minutes from the end of the rice cooking and I did that for 25 minutes. Then added the butter and parmesan to the rice and added all the chicken and vegetables later  and topped with parmesan and italian parsley. It was delicious but perhaps others would rather have cooked vegetable. Didn't use the wine and I think the bay leaves were superfluous.

The most informative and comprehensive recipe I’ve ever encountered. Bravo!  On this week’s menu- can’t wait

I was looking for a one pot rice recipe to make when I found yours. Just made it, my husband and I loved it.  It really was delicious.
I'll be making it again.  Thank you!

Thank you so much for sharing this wonderful recipe that you described and directed beautifully.  It helped me understand more about cooking a great risotto. Nothing was altered or changed, btw!

This risotto is amazing! I mean how yummy does it look?! I can only imagine the taste of it right now.

My husband made this for me last night and I had to come here to say thank you! It was absolutely delicious, and I love how you pureed the vegetables to incorporate into the creamy risotto! We'll definitely cook it again!

Looks delicious! I'm new to cooking risotto so I cannot wait to test out your recipe.

I really enjoy the process of making risotto. I love that you made it into a main dish. Looking forward to making this soon for dinner!

https://content.jwplatform.com/videos/WWvfc3ac.mp4

Chicken Risotto is a delicious one-pot meal that's super flavorful and easy to make! This dish is simple to make and perfect for any occasion.

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Top 3 chicken risotto recipes from across the web

The most viewed chicken risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chicken Risotto

The CREAMIEST Chicken and Pumpkin R...

Chicken Risotto

The most viewed chicken risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine