Go Back
+ servings

Chicken Risotto Recipe

Editorial Staff
5 from 1 vote
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4


  • 350 g Rice
  • 300 g Chicken fillet
  • 75 g Butter
  • Olive oil
  • 1-2 Onion
  • 1 Carrot
  • 2 Tomatoes
  • Ground coriander
  • Salt
  • Ground black pepper
  • 700 ml Meat broth
  • Spice
  • Green pea


  • Cut the chicken fillet into small cubes. Put the chicken in a preheated frying pan with the addition of butter and fry until golden brown. Add seasoning to the chicken and salt as you do.
  • Cut the onion into rings, fry in a deep frying pan in olive oil.
  • Add risotto rice to the onion. Mix and pour in a little chicken broth. Stir until the liquid is absorbed. We continue to pour in the broth in portions, stirring constantly for 15 minutes.
  • Chop the rest of the vegetables and add to the rice five minutes before cooking. Season with spices to taste. I added a little chili, a mixture of bell peppers and a little vegetable seasoning, salt and pepper.
  • Put rice with vegetables on a plate, add chicken.