Chicken Risotto is a hearty, one pan dinner recipe. It’s loaded with juicy chunks of chicken, Parmesan cheese and peas in a creamy risotto base. This dish takes less than an hour to make and is perfect for weeknights or entertaining guests.
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I think I’ve mentioned before that risotto recipes intimidated me so much that I wouldn’t even attempt to try to make them. Now, that I’ve faced my fears, this one-pot Chicken Risotto with Parmesan and Peas is one of several risotto recipes I’ve shared.
My other risotto recipes currently on this website are Parmesan Lemon Risotto, Spiced Pumpkin Risotto, Roasted Butternut Squash Risotto, and Spring Vegetable Risotto.
So, here is the truth about risotto. It’s actually not hard to make, but there are a couple things you must do. First, only use arborio rice. That’s the only rice that will give you the creamy result that is indicative of a true risotto. Second, you need to stir, stir, and stir some more. A lot more. This is also necessary to release starch from the rice and achieve that desired creaminess.
Other than that, this recipe is a piece of cake!
Why This Recipe Works
Easy: this risotto recipe is easier to make than you may expect. It takes less than an hour and 10 ingredients to make this dish. When it’s finished it has the perfect rustic look and feel to it.
Flavorful: chicken risotto has classic comfort food flavors, elevated by the creaminess of the rice, sweet peas and crunchy almonds.
Adaptable: you can easily swap in or out your favorite vegetables. Many risotto recipes call for mushrooms, and they would make a delicious addition to this dish.
How To Make Chicken Risotto
Ingredients
- Chicken
- Arborio Rice: this is the absolute best rice for making risotto
- White Wine: can omit and use additional stock, if preferred.
- Chicken Stock: at room temperature or warmed gently on the stove. Make sure it’s gluten free, if necessary.
- Vegetables: garlic, shallot, frozen peas
- Parmesan Cheese
- Butter
- Toasted Almonds: optional garnish and gives added crunch and texture to the dish.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Dice the chicken into bite-size cubes, mince the garlic and shallot, shred the cheese, if needed, and cut the butter into small pieces.
Create!
Heat 1 tablespoon of olive oil in a Dutch oven, deep skillet or large pot over medium-high heat. Season the chicken with salt and pepper, then add it to the hot oil. Cook until it’s golden brown and no longer pink in the middle, about 5-7 minutes, depending on the size cubes you cut. Remove to a plate and tent with foil to keep warm.
Add another tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 1-2 minutes, until just soft. Add the arborio rice and cook 1-2 minutes to lightly toast, which helps slow down the absorption of the liquids and keeps the rice from turning mushy. Carefully pour in the wine. Cook, stirring frequently, until the wine is absorbed.
Add 3 cups of stock, one cup at a time, letting each cup full absorb before adding the next. Add the last cup of stock 1/4 cup at a time, until the rice is cooked al dente. You may not use all of the stock.
Chef’s Tip: you want the rice to be tender but have a little bite to it. It should not be crunchy or dry. You will see the rice get creamier as you near the end of the stock. I usually use 3 1/2 to 4 cups of stock.
Once the rice is done cooking, stir in the butter and Parmesan cheese. Mix until melted and blended. Stir in the chicken and the peas and cook a minute or two to warm through.
Present!
Top with toasted slivered almonds, if desired.
Chef’s Tip: to toast almonds, all them to a small dry pan over medium heat. Cook, tossing often, until lightly browned and fragrant. Be sure to watch the almonds very closely, as they go from toasted to burnt very easily.
Tips and Techniques
- Use only arborio rice to get authentic, creamy risotto.
- Just keep stirring! Stirring almost constantly is the key to the most perfect risotto.
- Store leftover risotto in the refrigerator in an airtight container. Consume within 3 days. When reheating risotto, be sure to add a little chicken stock or water to the bowl or pan to help keep it moist.
FAQ’s
Is Risotto Gluten Free?
As long as the stock you are using to make the risotto is gluten free, then yes, risotto is gluten free.
What Do You Serve With Risotto?
You can serve risotto on its own, especially Chicken Risotto, or along side of your favorite fall main dishes like roasted turkey, chicken, and pork.
Can You Freeze Risotto?
Risotto is always best when eaten right away. Freezing risotto is not recommended.
More One Pot Chicken Dinner Recipes
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Chicken Risotto with Parmesan and Peas
Ingredients
- 2 tablespoons extra virgin olive oil (divided)
- 1 pound boneless, skinless chicken (cut into bite size pieces)
- salt and pepper
- 1 shallot (minced)
- 2 cloves garlic (minced)
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 4 cups chicken stock (at room temp or warmed in a pot, gluten free, if necessary)
- 2 tablespoons butter (cut into pieces)
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup frozen peas
- 1/4 cup slivered almonds (toasted, optional)
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven, deep skillet or large pot over medium-high heat. Season the chicken with salt and pepper, then add it to the hot oil. Cook until it’s golden brown and no longer pink in the middle, about 5-7 minutes. Remove to a plate and tent with foil to keep warm.
- Add another tablespoon of olive oil to the same pot, along with the shallot and garlic. Cook for 1-2 minutes, until just soft. Add the arborio rice and cook 1-2 minutes to lightly toast. Carefully pour in the wine. Cook, stirring frequently, until the wine is absorbed.
- Add 3 cups of stock, one cup at a time, letting each cup full absorb before adding the next. Add the last cup of stock 1/4 cup at a time, until the rice is cooked al dente. You may not use all of the stock.
- Once the rice is done cooking, stir in the butter and Parmesan cheese. Mix until melted and blended. Stir in the chicken and the peas and cook a minute or two to warm through.
- Top with toasted slivered almonds, if desired, and serve hot.
Notes
Tips and Techniques
- Use only arborio rice to get authentic, creamy risotto.
- Just keep stirring! Stirring almost constantly is the key to the most perfect risotto.
- Store leftover risotto in the refrigerator in an airtight container. Consume within 3 days. When reheating risotto, be sure to add a little chicken stock or water to the bowl or pan to help keep it moist.
Nutrition
This recipe was originally published on November 2, 2017. It was updated with an improved recipe, step-by-step instructions, new images, tips, techniques and video in April 2021.
Tisha says
Great added crunch with the almonds!!!
Elaine says
Thanks for your detailed instructions! Risotto can be intimidating, but you make it sound easy!
Lisa Bynum says
Risotto has a rep for being complicated and fussy, but that is simply not true! I absolutely love it … even as an easy weeknight meal.
Ellen says
We love risotto and I don’t make it often. I need to change that and start with this dish.
Lisa Huff says
Wow, love that this risotto can all be made in one pot. And ready in less than an hour is great!