Chicken Risotto

A nice, creamy chicken and rice dish, this is the cut-in-half version so it’s not enough to feed an army. This volume should fit in about a 2.5qt pan, the doubled version requires at least a 3.5qt and preferably a 4qt pan.


  • 2 boneless, skinless chicken breasts
  • 1.5 Tbsp. olive oil
  • 1/4 tsp. salt
  • Touch of pepper
  • 1/2 onion, finely chopped (sub onion powder for flavor)
  • 2 cloves garlic, minced
  • 1 cups Italian Arborio rice
  • 2 to 3 cups chicken broth
  • 1/2 tsp. dried basil leaves, if desired
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp. butter



  1. Cut chicken breasts into 1-1/2″ pieces and sprinkle with salt and pepper.
  2. In heavy saucepan, heat olive oil over medium heat.
  3. Add onion and garlic, and cook for 5 minutes until tender.
  4. Add chicken pieces, and cook and stir until chicken begins to brown, about 3 minutes.
  5. Add rice, and stir to coat.
  6. Add 1 cup chicken broth, and cook until liquid is reduced, stirring frequently.
  7. Continue to add chicken broth to keep rice covered, stirring frequently.
  8. Add broth, stir, and cook for a total of about 25 minutes until rice is tender.
  9. Add basil, cheese, and butter just before serving and stir to melt.
  10. Cover pot and let stand 5 minutes off the heat.

169/365 - Risotto in Blue

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