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Creamy Chicken Risotto Recipe

Delicious creamy chicken risotto made without alcohol and is kid-friendly.
Course Main dish
Cuisine Italian
Keyword chicken risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 460kcal


  • 1 cup skinless boneless chicken cubes (I have used chicken thighs)
  • 1 cup arborio rice
  • 6 cups chicken stock read the notes below
  • ½ teaspoon black pepper powder
  • 3 tablespoon shredded parmesan cheese
  • 1 small onion finely chopped
  • 2 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 5 tablespoon heavy cream


  • In a large and deep pan, add the olive oil and butter, when the butter melts add the chopped onion and stir until translucent.
  • Add the chicken and cook until you see the light brown patches.
  • Add the rice and stir for two to three minutes on medium-high heat.
  • Add a ladle from the chicken stock to the rice and stir. When the stock evaporates, add another ladle and stir. Keep doing so until the rice becomes al dente.
  • The cooking time for the rice might take from 20 to 25 minutes.
  • Add the black pepper, the parmesan cheese, and the cream. Stir the risotto for one minute.
  • The risotto should be creamy and should be served immediately.



You can add two chicken bouillon to 6 cups of boiling water and use it if you don’t have liquid chicken stock.


Calories: 460kcal