Risotto with chicken and vegetables

Risotto with chicken and vegetables

If you are an admirer of Mediterranean cuisine, then you will surely enjoy risotto - a rice dish that is especially common in northern Italy. This dish is prepared using a special technology, thanks to which rice acquires a unique taste. Poultry, seafood, mushrooms and vegetables, which are almost always part of the risotto, perfectly complement the main ingredient. With them the dish becomes even more satisfying, tastier and more colorful. Risotto with chicken and vegetables - a classic Italian cuisine, and it is worth trying at least once.

Cooking Features

The process of making risotto has many subtleties, without knowing which to get the expected result is a great success. Having studied the key moments, you will not make mistakes, and a well-prepared Italian dish of rice, chicken and vegetables will be the predictable result of your culinary creativity.

  • Rice for risotto is not suitable for everyone. It is important that it contains a large amount of starch. For this ideal varieties vialone nano, carnaroli, arborio, grown in Italy. If you cannot afford such a product, you can purchase any round grain rice, usually it is quite starchy.
  • While cooking risotto, rice is not boiled, but cooked in a pan so that it stays solid inside. To do this, it is first fried in butter or olive oil (or in a mixture of them), then pour broth over it and stir until the liquid is absorbed into the rice grains. Broth can be replaced by water, but it will be a little less tasty. The liquid that is added to the rice must be warm. It needs to be added in small portions, otherwise the rice will just cook, no longer looking like a risotto.
  • Rice will acquire optimal consistency if you take 3-4 glasses of broth or water for a glass of rice cereal. But when cooking food in a slow cooker, liquid is added 1.5 times less.
  • Often risotto recipes include wine, cream, cheese. Wine is added to the rice after roasting and before pouring the first soup ladle. The task of an alcoholic drink is to give the dish a pleasant aftertaste. The cream and cheese are added at the last stage; they supply the food with creamy hints, making it even more palatable.
  • Fry chicken and vegetables separately from rice and add to it with the last soup ladle.

Chicken risotto can be supplemented with a variety of vegetables. This is usually onions, carrots, sweet peppers. Sometimes they are supplemented with tomatoes, corn, green peas. All this allows you to make various options for popular Italian food and not be afraid that it may get bored.

Chicken, onion and carrot risotto


  • chicken breast - 0, 45 kg;
  • rice - 0, 2 kg;
  • chicken broth - 1 l;
  • cream - 100 ml;
  • hard cheese - 100 g;
  • onions - 100 g;
  • carrots - 150 g;
  • olive oil - 100 ml;
  • salt, spices - to taste;
  • garlic - 2 cloves.

Method of preparation:

  • Wash the chicken breast, pat dry with a kitchen towel. Separate the meat from the bones, cut into small pieces across the fibers.
  • Peel the carrots, chop them on a coarse grater or cut into small strips.
  • Remove the husks from the onion, cut it into small cubes.
  • Pour 2 tablespoons of oil into the pan, heat it. Put onions and carrots in butter, fry vegetables until they are soft.
  • Add the chicken fillet, salt and season it. Fry the chicken fillet with vegetables until cooked and temporarily set aside.
  • Heat the remaining oil in a deep frying pan. Put rice in it and fry it for 5 minutes.
  • Add broth ladle to rice. If you haven’t boiled the chicken, you can make the broth out of a cube or replace it with water, lightly salt and pepper it.
  • Cook the rice, stirring occasionally, until there is almost no liquid left in the pan. Add a new batch of broth, wait until it is absorbed. So add a little broth a little and get it absorbed until there is almost no unused liquid. With the last soup ladle, add the chicken and vegetables to the rice, mix.
  • Mix cream with chopped grated cheese. When the broth in the pan will not remain, pour the risotto with cream, stir, warm for another couple of minutes and remove from the heat.

This variant of risotto with chicken breast and vegetables is considered one of the classic ones.

Risotto with chicken, tomatoes and bell peppers


  • chicken breast - 0, 4 kg;
  • water - 1 l;
  • rice groats - 0, 2 kg;
  • Bulgarian pepper - 150 g;
  • tomatoes - 150 g;
  • lemon - 0, 25 pcs .;
  • garlic - 2 cloves;
  • refined vegetable oil - 80 ml;
  • carrots - 100 g;
  • onions - 100 g;
  • salt, spices - to taste.

Method of preparation:

  • Wash the chicken breast, cover with water and boil until ready, adding spices and salt after boiling the liquid.
  • Remove the breast from the pan and cool. Separate the meat from the bones, remove the skin. Boiled chicken fillet cut into small cubes.
  • Broth strain.
  • Scrape carrots, wash, dry with a napkin. Coarsely rub.
  • Peel the onion, cut into small cubes.
  • Pepper seed remover, cut into square pieces about 1 cm in size.
  • Tomatoes boil, peel. Pulp cut into small pieces of arbitrary shape.
  • Heat a spoonful of butter in a pan. Put the onion in it, brown it until golden brown. Add carrots. After 3 minutes, enter the pepper, even after the same time - tomatoes. Stew vegetables together for 5 minutes, mix with slices of chicken fillet.
  • Heat the remaining oil in a clean pan, pour the rice into it. Flush it before this is not required.
  • Fry rice for 5 minutes, moving it with a spatula.
  • Start pouring broth to the rice (150-200 ml each), each time preparing rice cereal until the broth is completely absorbed.
  • With the last batch of broth, add vegetables with chicken to the rice, top with thin lemon slices. Cover the pan with a lid and cook the dish until there is no excess moisture in it.

The risotto prepared according to this recipe has a pleasant sourness, it looks bright and appetizing.

Chicken, sweet pepper and corn risotto


  • chicken fillet - 0, 2 kg;
  • rice - 120 g;
  • chicken broth - 0, 5 l;
  • canned corn - 100 g;
  • sweet pepper - 100 g;
  • onions - 50 g;
  • olive oil - 40 ml;
  • dry white wine - 100 ml;
  • Parmesan - 50 g;
  • salt, saffron - to taste.

Method of preparation:

  • Cut the chicken fillet into small cubes.
  • Peel and finely chop the onion.
  • Pepper, cleared of seeds, cut into small pieces of square shape.
  • Heat a spoonful of butter in a pan, brown the onion in it.
  • Add chicken, fry it with onion for 5 minutes.
  • Add pepper, continue cooking vegetables with chicken for another 5 minutes.
  • Heat the remaining butter in another pan, fry rice in it for a few minutes.
  • Add wine to rice. Cook it until the alcohol is almost completely evaporated from the pan.
  • Start pouring warm broth and cooking rice in it. Before you pour a new ladle broth, you need to ensure that the previous portion of the liquid is completely absorbed into the rice groats.
  • With the last soup ladle, add the prepared vegetables with chicken fillet, corn and saffron. Salt the dish if necessary.
  • When the risotto is fully prepared, sprinkle it with finely grated cheese, stir and immediately remove from heat.

Serve risotto with chicken and corn prepared according to this recipe, you need to immediately, otherwise it will become less tasty.

Risotto is one of the popular dishes of Italian cuisine, often made with chicken and vegetables. There are several recipes for this dish, each of them is good in its own way.

Comments (0)