Classic risotto with chicken and vegetables is a very favorite version of risotto in my family. This option is good because you can use different vegetables to prepare it, depending on the season and taste preferences of family members.
This time I will take a minimal set of vegetables, which I use outside the vegetable ripening season, those vegetables that are always in the house: onions, carrots, frozen green beans and, for flavor, a celery stalk.
The products that we will need to prepare risotto with chicken and vegetables according to the classic recipe are presented in the photo (and in the list of ingredients).
Prepare and chop all the vegetables for the risotto. Cut the carrots into thin strips, the onion into cubes, cut the celery stalk into slices, and the garlic clove into slices.
Pour olive oil into a frying pan, preferably with a wide flat bottom, and heat it up. Then fry the garlic in oil until golden brown so that it imparts its aroma to the oil, after which we remove the garlic from the oil.
Place the carrots in the pan and fry for 1-2 minutes.
Cut the chicken fillet into small cubes 3x3 cm. I prefer to use chicken fillet cut from the legs, it is much juicier. This fillet should first be skinned and then the meat should be cut.
Add the chopped chicken fillet to the frying pan with the carrots, fry the meat for 3-4 minutes, stirring until it turns slightly white; there is no need to fry the meat until golden brown.
Now add the onion and celery. Fry everything together for another 3-4 minutes so that the liquid released by the onion evaporates.
Now add rice to the pan and fry it with the remaining ingredients for 2-3 minutes until it becomes transparent.
Pour the wine into the risotto and let the alcohol evaporate, this will take just a couple of minutes.
First cut the green beans into small cubes. If you have it frozen like I did, defrost it.
Now it's time to add the broth. Pour it in gradually, 1 ladle at a time. Add the broth and cook the risotto until the broth has evaporated, add a portion of the broth again and wait for it to evaporate again.
At the same time, do not forget to taste the rice. Once the rice becomes slightly soft and slightly sticky, remove it from the heat. The rice should not become completely soft, otherwise you will end up with rice porridge rather than risotto.
Place the classic risotto with chicken and vegetables hot on portioned plates, sprinkle each portion with grated Parmesan cheese.
Serve the finished risotto to the table immediately.
Bon appetit!
Chicken risotto is not at all difficult to prepare. The dish of Italian cuisine has taken root quite well in our country, many have heard about it or tried it in Italian restaurants, but probably not everyone knows how to prepare this risotto at home. We will teach you how to cook chicken risotto very simply.
The dish is based on round rice, which must first be fried in olive oil, and then we add chicken broth. To make risotto, we recommend using a whole chicken. You cut the fillet, and from what remains you cook broth and then use it, simply and economically. Chicken risotto is a very beautiful hearty dish that the whole family will certainly enjoy!
Ingredients:
- Arborio rice - 300 gr.
- Chicken fillet - 350 gr.
- Parmesan cheese - 100 gr.
- Sweet pepper - 1 pc.
- Onion - 2 pcs. (average)
- Olive oil - 30 gr.
- Corn (canned) - 150 gr.
- Saffron - 1/8 tsp.
- Ground black pepper - 1/4 tsp.
- Chicken broth - 1100 ml.
- Semi-dry white wine – 150 ml.
Let's take a closer look at how to cook chicken risotto.
Step 1
Fry the onion in olive oil, then add finely chopped chicken fillet.
Step 2
Fry, stirring constantly until the chicken fillet turns white. Now add finely chopped sweet pepper.
Step 3
Fry for 4 minutes and add saffron.
Step 4
Add rice, salt and fry for 4 minutes. Pour white wine in small portions. The wine should be absorbed and only then add chicken broth (in small portions).
Now add the canned corn and continue adding the chicken broth.
Now you can pepper and grate the cheese.
What is a classic risotto recipe? Chicken risotto is a classic hot and delicious rice dish created by the Northern Italians.
All gourmets know what is necessary for excellent taste:
- The rice should be “to the bite” (al dente).
- For cooking you only need broth, not water.
- At the end of cooking, it is customary to add grated hard cheese.
Not everyone knows how to make a tender risotto, what is the correct cut of onion and in what order to add other ingredients.
Risotto requires short-grain rice, which contains a lot of starch, which contributes to the formation of a delicate, creamy consistency.
The most suitable would be Arborio, Carnaroli or Vialone Nano. But you shouldn’t buy rice that says “for risotto” on the packaging, because the rice grains are sometimes not the same size. This will do nothing to make the rice smooth.
Carnaroli and Vialone Nano have the ability to hold the core of the rice grain al dente longer than Arborio. During cooking, these varieties absorb significantly more broth. Therefore, you should not forget about this when preparing a dish. Never wash rice to prepare risotto. You can wash off all the starch.
Delicious broth - perfect risotto
The broth should be as hot as possible before adding to the risotto. It should be boiled and kept over low heat or simply placed in a warm place. Warm liquid helps release the starch from the rice grains, while cool liquid does not absorb into the hot rice. Therefore, the starch coagulates, which prevents the creation of a perfectly tender consistency.
What to add? Meat, fish, seafood or mushrooms are usually introduced at the initial stage of preparing risotto. Be sure to ensure that these ingredients do not cook for too long. Everything should be cooked at the same time as the rice. The usual cooking time is approximately 20 minutes.
Which cheese to choose?
Italians use Grana Padano cheese without any doubt, and serve Parmesan cheese separately for sprinkling. In Russia, sometimes it is not possible to buy such expensive varieties of cheese.
Therefore, you can confidently buy any other types of hard and high-quality cheese.
Risotto recipes
Risotto is usually served as a first course, with the exception of saffron risotto. The latter is served along with cooked meat. Recipes for this dish can be very simple (even beginners can do it) and extremely complex even for experienced housewives.
Therefore, in this case, when choosing a cooking method, everything depends on what people like to eat at home. There are 2 best and easiest recipes (classic risotto and chicken risotto).
Classic
For the classic version of risotto (for two servings) you need:
200 g rice;
- 1 liter of broth;
- 1 medium-sized onion;
- 20 ml olive oil;
- 15 g butter without impurities;
- 100 ml dry white wine;
- 40 g cold butter;
- 50 g grated cheese.
Sautéing occurs in olive or butter or a mixture of both; finely chopped onions are fried over low heat. In addition, you can add garlic. It is necessary that the onion becomes softer, but in no case browned. It is also necessary to introduce additional ingredients, such as chopped fillet, mushrooms, juicy vegetables and healthy seafood. Turn up the heat, add rice and mix well.
Add wine. Stir the rice constantly until the wine completely disappears. Immediately after the wine has evaporated, pour in the broth little by little. Stir, but this must be done, if not all the time, then still often. You definitely want the rice to be a little hard while the consistency is thick, but it should be in moderation.
Remove the rice from the heat and let cool for a few minutes. Add finely chopped butter to the cooled rice and stir, shaking the pan a little. If everything is correct, a squelching sound will be heard. At the end, sprinkle everything with grated cheese and mix thoroughly again.
Risotto with chicken
For chicken risotto (serves four) you need:
- 1 chicken fillet;
- 4 tbsp. l. vegetable oil;
- salt pepper;
- 1 onion;
- 350 g rice;
- 1.2 liters of broth;
- 1 red bell pepper;
- 2 stalks of celery;
- 1 large tomato;
- 1 carrot;
- 75 g grated cheese;
- greenery;
- 75 ml dry white wine.
Wash the chicken fillet, dry it with a paper towel and cut into medium pieces. Fry the chicken in oil until golden brown, add salt and pepper, and place in a separate container. Peel the onion and finely chop it, put it in the pan where the meat was previously cooked. Fry until it becomes soft.
Add washed rice and heat it, stirring. Bring the mixture of wine and broth to a boil; heat should be minimal. Add 0.5 cups of broth to the rice, wait until completely absorbed, stirring continuously. Wash the vegetables, peel them, cut them into cubes and add them to the rice along with the meat. Pour the hot broth into the dish. Add salt and pepper.
Turn up the heat, cover with a lid and simmer, stirring occasionally. Before placing the dish on the table, you need to add butter and grated cheese, mix, arrange in portions and garnish with herbs.
Conclusion on this topic
To get a delicious risotto or chicken risotto, you need to devote all your attention only to preparing the dish. If the cooking principle is known, then you can try to cook millet, bulgur or barley in the same way.
These cereals have a large amount of starch (this is necessary to obtain a high-quality creamy substance). Therefore, you should follow a few simple but important rules when making risotto.
Italian risotto cooked with chicken is a great dish for breakfast or dinner, choose the best recipe from us!
- Rice 250 g
- Chicken breast 350 g
- Frozen green peas 100 g
- Parmesan cheese 100 g
- Leek 1 stalk
- Garlic 2 cloves
- Butter 40 gr
- Green onion 2 stalks
- Parsley (greens) 3 sprigs
- Celery 30 g
- Bay leaf 2 pcs
- Peppercorns 3-4 pcs
- Saffron 3-4 pcs
- Sea salt 1 tbsp
Prepare broth for risotto. Place celery root cut into large cubes, parsley, green onions, bay leaves, peppercorns and one clove of garlic into a saucepan, pour in a little more than three liters of water and cook for about 30 minutes. Then strain the vegetable broth.
Chop the leek and garlic, add the saffron threads and sauté in butter at moderate temperature.
When the leek becomes transparent, add the risotto rice to the saucepan and fry it for just five to seven seconds.
Add a couple of ladles of vegetable broth to the rice. As it cooks, add broth again and again until the rice is al dente.
Grate Parmesan on a medium grater and add to the rice, diluting with another portion of broth. Mix.
Blanch frozen green peas in boiling water for five minutes, then drain the water and place the peas in a sieve.
Cut the smoked chicken breast into thin slices. Place the risotto on plates, top with chicken and sprinkle with green peas. Serve with fresh herbs. Bon appetit!
Recipe 2: risotto with chicken and champignon mushrooms
- olive oil – 2 tablespoons;
- onion (large) – 1 piece;
- chicken fillet – 300 g;
- salt and ground black pepper - to taste;
- dry white wine – 4-5 tablespoons;
- rice – 300 g;
- chicken broth – 600-700 ml;
- champignons – 300 g;
- butter – 30-35 g;
- cheese – 110-120 g;
- fresh parsley - 1 small bunch.
Peel the onion, wash and cut into small cubes.
Wash the chicken fillet, dry it and cut it into cubes or medium-sized cubes. Season with salt and pepper.
Wash the mushrooms, dry and cut into slices. If you have frozen champignons, they are also suitable for preparing risotto with mushrooms (the photo clearly demonstrates how beautiful the finished dish looks if the champignons are cut into large slices).
Heat olive oil in a frying pan. Add onion and fry until golden brown.
Now add the chicken fillet pieces to the onion. The temperature should be very high, this is the secret to properly frying the chicken. Each piece seems to be engulfed in heat, and all the juices will remain inside, making the meat juicy. Fry the fillet for about 5 minutes.
For risotto with chicken and mushrooms, it is very important to follow the sequence of ingredients. Once the chicken pieces are fried, pour the wine into the pan. Simmer, stirring occasionally, until half the liquid has evaporated. By this point, all the alcohol will have gone and the necessary taste of green grapes from which white wine is made will remain.
It's time to add rice and lightly fry. Do not rinse it under any circumstances, otherwise you will not get the desired creamy consistency. Stir the rice with the onions and chicken; the grains will immediately absorb all the juices that were in the pan.
Add the broth in small portions; it should be cold or warm, but not too hot (the amount indicated in the recipe should be divided into 4 portions). The liquid is poured in parts, because the rice should not float in it, but absorb it into itself, then each grain of rice turns out whole and does not turn into porridge. As soon as you see that the grains have taken up all the broth (holes or bubbles will appear), pour in the next portion.
And now, after the second portion of the broth, add the mushrooms. Champignons are a very soft product, so they must be added at this stage. Stir and continue simmering. Don’t forget, as soon as the liquid has evaporated, immediately add another portion.
When the rice is almost ready, add pieces of butter to the risotto; it will give the finished dish a mild taste.
Grate the cheese on a coarse grater, sprinkle risotto on top, turn off the heat and cover the pan with a lid. Let the finished dish stand for 10-15 minutes.
During this time, wash the parsley under running water and chop it coarsely. Season the risotto with herbs when serving. Bon appetit!
Recipe 3: chicken risotto with vegetables (step by step with photo)
- 100 gr. onion;
- 400 gr. white meat chicken (breast);
- 350 gr. Arborio rice;
- 200 gr. canned corn kernels;
- 200 ml white wine (semi-dry);
- 0.5 tsp each chopped black pepper and table salt;
- 1.2 liters of chicken broth;
- 1 pod of yellow bell pepper;
- 300 ml olive oil;
- 100 gr. parmesan;
- 0.1 tsp saffron
To prepare risotto with chicken and vegetables, we start by preparing the vegetables. Peel the onion and cut the head into small cubes.
Wash the chicken thoroughly, dry it, cut the meat into small equal cubes.
We wash the bell pepper, cut the pod in half, remove the core and tail. Cut the pulp into small cubes.
Heat a large, thick-walled frying pan. Pour vegetable oil into it, when it is hot, add the onion. Fry it for a couple of minutes, stirring. Then add the chopped chicken breast and mix. Fry until the meat becomes light.
Add sweet pepper to the half-cooked bird and mix. And after a couple of minutes, sprinkle with saffron.
Wash the rice thoroughly in several waters, add it to the frying pan, and mix thoroughly with the rest of the contents. Fry the mixture for another couple of minutes.
Now add wine to the frying pan a little at a time, stirring the dish thoroughly each time. After the rice has absorbed all the wine, pour in the chicken broth in small portions. In the middle of the process of introducing the broth, add corn kernels, pour in the remaining broth, stir everything thoroughly.
Simmer the dish, stirring, until the cereal is ready. Before removing from heat, salt and pepper the risotto. Place the portion on a plate and sprinkle grated Parmesan cheese on top.
Recipe 4: how to cook chicken risotto in a slow cooker
- 1 large onion;
- 2 tablespoons olive oil;
- 2 cloves of garlic;
- 400 grams of chicken fillet;
- 1 liter of chicken broth;
- 1 cup rice;
- spices and salt to taste.
Wash and cut the chicken fillet into small pieces. Cook the meat until fully cooked. It is advisable to have about one liter of broth left.
Chop the onion and garlic.
Grease the multicooker pan with olive oil, set the baking mode, and let it heat up a little. Place chopped garlic in slightly heated oil. Fry the garlic for a couple of minutes.
Add onion and fry until golden brown.
Rice for risotto should be taken already steamed. Place the rice in the oil and fry for a couple of minutes to absorb the aroma.
Add a glass of broth to the rice and simmer slowly until the broth evaporates. Then add another glass of broth and wait until it evaporates completely.
5 minutes before cooking rice, add chicken and salt.
Stir the risotto well and set the heat setting for 10 minutes.
After the multicooker beeps that it is ready, you can immediately take out the ready-made chicken risotto. Carefully place on a tray, let cool slightly and serve hot.
Recipe 5: risotto with white wine and chicken (foshag photos)
- Parboiled long grain rice
- 100 g Chicken breast fillet
- 200 ml Broth
- 1 piece Bell pepper
- 1 piece Onion
- 1 tbsp. spoon Butter
- 1 clove Garlic
- 20 ml Dry white wine
- to taste Salt
- Pepper to taste
- to taste Curry
Finely chop the bell pepper, onion and garlic. Fry the vegetables in a frying pan with a small amount of sunflower oil.
Finely chop the chicken fillet, season with curry and add to the vegetables. Fry the chicken and vegetables until golden brown, stirring frequently.
Pour rice into the pan and pour broth over it (in a ratio of 1:2). Salt and pepper. At the end, add a couple of thyme leaves and white wine, evaporate the wine. Add butter to the finished risotto (there should be practically no moisture) and stir.
Recipe 6: Slow Cooker Risotto with Chicken, Carrots and Garlic
- water - 600 ml
- onions - 2 pcs
- seasoning for chicken - 1 tbsp.
- salt - 1 tsp.
- chicken fillet – 450 gr
- carrots - 2 pcs.
- steamed rice - 300 gr
- garlic - 5 cloves
Switch the multicooker to the “Frying vegetables” mode, add the onion, stir and fry for 4-5 minutes.
Do you want to cook a romantic dinner or just a delicious dish? Then be sure to use this chicken risotto recipe.
A traditional recipe involves the use of a strictly defined set of products. If you wish, you can add something to it, but the finished dish will no longer have the right to be called a classic risotto.
Required ingredients:
- spices to taste;
- clove of garlic;
- broth - 700 milliliters;
- half a kilogram of chicken fillet;
- 0.4 kg rice;
- about 100 grams of cheese;
- wine - 200 milliliters;
- butter – 20 grams;
- one carrot.
Cooking process:
- Fry the garlic cut into pieces a little and then remove from the pan.
- In its place, add grated carrots, fry them for literally two minutes and combine with the fillet, cut into cubes. Add rice.
- Pour in the wine and wait until it has completely evaporated.
- Now add the broth in portions so that each portion has time to be absorbed into the rice.
Add the selected spices and serve when all the broth has been absorbed. Don't forget to sprinkle with cheese.
How to cook in a slow cooker?
For the dish you will need:
- onion and carrot;
- chicken - two layers of fillet;
- two cloves of garlic;
- seasonings to your taste;
- 500 milliliters of broth;
- a glass of rice.
Cooking process:
- We clean all the vegetables from the list, chop them in any convenient way and fry them in a multicooker bowl for about 10 minutes on the “Baking” mode.
- Wash the chicken, cut into cubes and add to the vegetables. Keep the ingredients in the same mode for another 20 minutes.
- Add rice, season everything with spices, cover with water or broth and cook for 40 minutes in the “Buckwheat”, “Porridge” or “Pilaf” mode.
Risotto with chicken and vegetables
Risotto with vegetables and chicken is a popular dish in Italy, which turns out to be very rich and colorful.
Required Products:
- 0.7 liters of broth;
- one sweet pepper;
- spices to your taste;
- two tomatoes;
- one and a half glasses of rice;
- 70 grams of butter;
- 300 grams of chicken;
- spoon of olive oil.
Cooking process:
- Chop the fillet pieces into cubes and keep on the fire until they become a beautiful golden brown color.
- Peel the vegetables and cut them as you like.
- In another container, you need to fry the onion and then mix it with rice and broth.
- When the broth is almost completely absorbed, add spices, vegetables and simmer for another five minutes.
Transfer to plates, not forgetting to combine with the chicken.
Cooking with mushrooms
Do you want to diversify an already favorite dish? Then you definitely need to try the chicken and mushroom risotto.
Required Products:
- 250 grams of mushrooms;
- spices to taste;
- about a glass of rice;
- a glass of white wine;
- small onion;
- 20 grams of butter;
- 0.25 kg chicken fillet;
- broth - 800 milliliters;
- a piece of cheese for sprinkling.
Cooking process:
- We start by preparing the onion: chop it as you like and fry it with some oil.
- Add the fillet and fry the contents of the pan for another couple of minutes.
- Add rice, add wine and wait for it to evaporate completely.
- Now it’s the turn of the mushrooms, which need to be cut into slices in advance. Along with them, we add a portion of the broth to the rice.
- We continue to cook and add broth until the cereal completely absorbs it. Don't forget to season with spices.
Before serving, place grated cheese and a piece of butter on top of the dish.
Recipe for cooking with cheese
Necessary products for half a kilo of chicken:
- 100 grams of rice;
- spices to your taste;
- half a glass of white wine;
- half a stick of butter;
- 50 grams of Parmesan;
- 600 milliliters of broth;
- carrots and onions.
Cooking process:
- We peel the vegetables, cut the onion into small pieces, and grate the carrots.
- In a frying pan with butter, first fry the onion for a few minutes until browned, then the carrots and after another five minutes add the chicken fillet, turned into cubes.
- Pour in the rice, add the wine and keep it on the fire until it is absorbed into the ingredients.
- Add any seasonings you choose and gradually add broth. After the contents of the frying pan are almost ready, add a piece of butter to it.
Before eating, sprinkle the dish with cheese.
Risotto with chicken in creamy sauce
Required Products:
- a glass of rice;
- spices to taste;
- one onion;
- white wine (dry) - half a glass;
- a quarter stick of butter;
- two cloves of garlic;
- cream - 0.1 liters;
- chicken - 300 grams.
Cooking process:
- Let's prepare two frying pans. Place the specified amount of oil and crushed garlic on one. Pour cream over everything and heat for literally 2 - 3 minutes until the desired thickness.
- Place the onion in another pan and add the chicken. Fry everything until a beautiful color, then add rice and pour wine over the dish, not forgetting to season with spices.
- As soon as the liquid is absorbed, cover the rice with the prepared sauce and simmer for 3 - 4 minutes. You can serve.
Rice with chicken fillet and champignons
Required Products:
- a piece of butter - approximately 25 grams;
- 300 grams of champignons;
- about 150 grams of rice;
- broth or water – 700 milliliters;
- small onion;
- two pieces of fillet;
- spices to your taste;
- white wine – half a glass;
- clove of garlic.
Cooking process:
- Heat the frying pan, heat the oil, fry the garlic first and remove it. Then put chopped onion in its place, add diced chicken and cook until golden brown.
- Add the rice, cover the contents of the pan with wine and when it is absorbed, add the spices and begin pouring in the broth. We do this in portions so that the rice has time to absorb the liquid.
- We also send sliced mushrooms here. Simmer over low heat until the rice is almost soft and mix with butter before serving.
Option without adding wine
Required Products:
- 0.35 kg chicken;
- broth - 700 milliliters;
- rice - one glass;
- 20 grams of butter;
- one onion;
- garlic to taste and spices;
- cheese for sprinkling.
Cooking process:
- Chop the garlic, lightly fry it in oil and remove. Place the diced onion and then the chicken into the garlic oil. Keep it on the fire until the food is browned.
- Pour rice into them, pour in one ladle of broth and spices. When the first part of the liquid is absorbed, add the rest of the broth in portions.
- Before serving, sprinkle the dish with cheese and make it richer with a small amount of butter.
There are a lot of risotto recipes; you can cook it with wine, broth or water. But if you follow all the rules, you will always end up with an incredibly tasty dish.