A risotto in its cooking pan with herbs on top

Chicken risotto

Name: Chicken risotto
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 100g smoked bacon lardons or pancetta cubes; 2 tbsp butter; 1 large onion finely diced; 4-6 skinless and boneless chicken thighs quartered; 1.5 litres chicken stock; 2 cloves garlic crushed; 300g risotto rice; 150ml dry white wine; 50g parmesan finely grated; ½ small bunch flat-leaf parsley finely chopped

Anna Glover

Published: February 8, 2021 at 1:16 PM

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 5 out of 5.23 ratingsRate

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Cook a dinner you can count on tonight. This easy chicken risotto recipe comes flavoured with chicken thighs, smoked bacon lardons and plenty of parmesan

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Try this easy chicken risotto, then check out our classic tomato risotto, seafood risotto, vegetable risotto, mushroom risotto, healthy risotto and more risotto recipes.

Ingredients

Nutrition

1 tbsp olive oil
100g smoked bacon lardons or pancetta cubes
2 tbsp butter
1 large onion

finely diced
4-6 skinless and boneless chicken thighs

quartered
1.5 litres chicken stock
2 cloves garlic

crushed
300g risotto rice
150ml dry white wine
50g parmesan

finely grated
½ small bunch flat-leaf parsley

finely chopped

Nutrition: per serving

kcal701
fat26g
saturates11g
carbs67g
sugars5g
fibre4g
protein41g
salt3.4g

Method

step 1

Heat the oil in a deep, wide frying pan over a medium-high heat and fry the lardons for 5-6 minutes until golden and crisp. Scoop out onto a plate. Reduce the heat to medium and add 1 tbsp butter to the pan, mix with the bacon fat and oil, and toss in the onion. Fry for 10-15 minutes until very soft and translucent. Stir in the chicken pieces, and fry for another 6-8 minutes until seared all over and turning lightly golden. Add the garlic and fry for a minute more.
step 2

While the chicken and onion are cooking, tip the stock into a large saucepan and bring to a gentle simmer, then turn the heat to low and keep warm on the back of the hob. Sprinkle the rice over the chicken, and stir to coat the rice in the oil and butter. Cook for 2-3 minutes, then pour in the wine. Stir until mostly absorbed, then add the hot stock, a ladleful at a time, stirring continually. Wait until each ladleful of stock has been absorbed before adding the next one.
step 3

Keep adding the stock until the rice is tender with a little bite, about 20 minutes (you may not need all the stock). If you’ve used all the stock but the grains are still firm, add a splash of water and keep stirring until tender.
step 4

Remove the risotto from the heat, and fold in the parmesan, cooked lardons, parsley, and the remaining 1 tbsp butter. Cover and rest for 5 minutes before serving.

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Authors

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Anna GloverSenior food editor

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