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Overhead of Chicken Risotto in a black skillet with a wood turner in it
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5 from 3 votes

Chicken Risotto with Parmesan and Peas

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Dish
Cuisine: Chicken, Gluten Free
Servings: 6 servings
Calories: 465kcal


  • 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)


  • 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.



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.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 465kcal | Carbohydrates: 50g | Protein: 27g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 454mg | Potassium: 575mg | Fiber: 2g | Sugar: 4g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 120mg | Iron: 3mg