Quick Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 1.65 lbs (750g) boneless, skinless chicken breast, chopped
- 1.1 lbs (500g) mixed roasting vegetables (such as carrots, zucchini, and bell peppers), chopped
- 1 cup (220g) arborio rice
- 2 1/2 cups (625ml) chicken stock
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Step-by-Step Instructions
1. Prepare the Ingredients
Before you start cooking, ensure all your ingredients are prepped. Chop the chicken into bite-sized pieces and cut the vegetables into similar-sized chunks for even cooking.
2. Sauté the Chicken
Heat a large, heavy-based saucepan over medium-high heat. Add 1 tablespoon of olive oil and cook the chopped chicken, stirring occasionally, for 3-4 minutes or until golden brown. Remove the chicken from the pan and set aside.
3. Cook the Vegetables
In the same pan, add the remaining olive oil. Toss in the chopped vegetables, minced garlic, and dried rosemary. Cook, stirring frequently, for about 3 minutes or until the vegetables are just starting to soften.
4. Add Rice and Stock
Add the arborio rice to the pan and stir for about 1 minute to coat the grains with oil. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer.
5. Simmer and Stir
Cook for 12-15 minutes, stirring occasionally to prevent sticking. The risotto is ready when the stock is absorbed and the rice is tender but still has a slight bite to it (al dente).
6. Finish and Serve
Return the cooked chicken to the pan and stir to combine. Remove from heat and let it rest, covered, for 2 minutes. This allows the flavors to meld and the risotto to reach the perfect consistency. Season with salt and pepper to taste, and stir in the grated Parmesan cheese if using.
Chef’s Tips and Tricks
- For a vegetarian version, substitute the chicken with mushrooms or additional vegetables, and use vegetable stock instead of chicken stock.
- Don’t have arborio rice? While not traditional, you can use regular long-grain rice in a pinch. The texture won’t be quite as creamy, but it’ll still be delicious.
- For added flavor, deglaze the pan with 1/4 cup of white wine before adding the stock.
- Leftover risotto can be formed into balls, breaded, and fried to make delicious arancini the next day!
Nutritional Information
Per serving (approximate values):
- Calories: 450
- Protein: 40g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 3g
This Quick Chicken and Vegetable Risotto is a testament to the fact that delicious, home-cooked meals don’t have to be time-consuming. With its creamy texture, tender chicken, and colorful vegetables, it’s a complete meal in one pot. Whether you’re cooking for your family or meal-prepping for the week ahead, this risotto is sure to satisfy. Buon appetito!
