Chicken risotto

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Prep time:

Cook time:

Serves: 4

By Tech

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  • 1 medium onion diced

  • 2 tbsp olive oil

  • 2 tbsp milk

  • 1 medium green pepper diced

  • 4 handfuls uncooked rice

  • 1/2 chicken boned, skinned and diced

  • 2 tbsp butter warmed to room temperature (optional)

  • 1 tbsp butter

  • 4 tbsp grated Parmesan

  • 1 pint chicken broth or stock


  1. Heat the oil and 1 tbsp of butter in a heavy saucepan over medium-high heat.
  2. Sauté the onion and pepper until onion is translucent.
  3. Add the chicken and the rice and sauté for another 3 to 5 minutes.
  4. Cook, stirring frequently, until all the liquid has evaporated.
  5. Reduce the heat to medium and add the 2 tbsp milk stirring constantly, adding the broth one cup at a time.
  6. Wait until each cup of the broth is incorporated into the rice mixture before adding the next cup (about 4 to 5 minutes for each cup).
  7. When all of the broth is incorporated, the risotto mixture should have an even, creamy consistency.
  8. Fold in remaining butter and cheese.
  9. Season with black pepper, and serve immediately.

Additional Information

  • Rice

  • Chicken

  • Baby and weaning

  • Main Course

  • Nut Free

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Your comments

  • WowOoo 27/03/09 14:19

    Even though I made a mistake cooking ths it was still yummy. The butter certainly helps. Think it would be too dry without it, but for healthy eating a good choice.