Chicken risotto

Chicken risotto

An excellent recipe for any occasion. Perfect for lunch and easy to prepare.


  • Onion (1 smaller)
  • Olive oil (1 tablespoon)
  • Garlic cloves (2)
  • Butter (1 tablespoon)
  • Chicken breast (1 single)
  • Dried oregano (1 teaspoon)
  • Chili flakes (a pinch)
  • Arborio rice (1/3 cup)
  • White wine (1/4 cup)
  • Zucchini (about 200g)
  • Sun-dried tomatoes in oil (6 pieces)
  • Chicken broth (about 500ml)
  • 30% cream (60ml / 1/4 cup)
  • Spinach (a handful)
  • Grated parmesan cheese (1/3 cup)
  • Basil


In a wide pot, heat 1 tablespoon of olive oil, sauté diced onion until translucent (about 4 minutes, stirring occasionally), add pressed garlic towards the end. Add 1 tablespoon of butter and diced chicken breast. Sauté for about 3 minutes, stirring occasionally, then add salt, pepper, dried oregano, and chili flakes.

Add rice and toast it well. Pour in the wine and cook for a few seconds until it evaporates. Pour in about half a cup of hot chicken broth and cook uncovered, stirring occasionally, for a total of about 13 – 15 minutes. Add more broth as needed, allowing each addition to be absorbed by the rice. The rice should be cooked al dente.

Halfway through cooking the rice, add diced zucchini and chopped sun-dried tomatoes (drained from oil). Add cream, mix well, and bring to a boil. Remove from heat, add spinach, several basil leaves, and 2/3 of the grated parmesan. Stir, cover, and let it sit for about 1-2 minutes. Serve in deep plates and sprinkle with the remaining parmesan.

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