Name: Creamy Chicken Risotto with Vegetables Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 cups chicken stock; 1.5 pound chicken breast (boneless, diced); 2 cups red bell pepper (diced); 1 small onion (finely chopped); 1 cup arborio rice; 1/2 cup parmesan cheese (grated); 1 tablespoon olive oil; 1 tablespoon butter; 1/2 teaspoon black pepper

There’s something so comforting about a warm, velvety dish that brings together tender chicken and fresh veggies in every bite. This Creamy Chicken Risotto with Vegetables Recipe ticks all those boxes, delivering rich creaminess and vibrant flavors that make dinner feel special without hours of fuss.

A white bowl filled with a creamy pasta dish showing three visible layers: a base layer of soft, ruffled pasta with small pieces of yellow, red, and green bell peppers mixed throughout, a middle layer of tender chicken chunks blending with the pasta, and a top layer lightly sprinkled with fine grated cheese that adds a white, fluffy texture. The bowl sits on a wooden cutting board with silver forks and a red and white cloth in the blurred background over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe
Top Tip
How to Serve Creamy Chicken Risotto with Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Chicken Risotto with Vegetables Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this dish. It’s one of those recipes where the simple ingredients come together to create something really indulgent and satisfying. It’s a perfect balance of creamy rice, tender chicken, and sweet bell peppers—all melding into one cozy dish.

Super Creamy Texture: Thanks to stirring in hot stock slowly, the risotto develops that signature, luscious creaminess that warms your soul.
Loaded with Flavor: The combination of sautéed onions, chicken, and fresh red bell peppers adds layers of deliciousness you’ll want to savor.
Quick and Family-Friendly: You can get this on the table in about 30 minutes—perfect for busy weeknights when you want something homemade and comforting.
Flexible and Customizable: Easily swap veggies or add herbs to suit your tastes or what’s in season.

Ingredients & Why They Work

This recipe uses everyday ingredients that pack a punch when combined. Each element plays a role—the stock to infuse deep flavor, olive oil and butter for that silky mouthfeel, and fresh veggies and chicken for a hearty, wholesome dish.

Flat lay of one small whole onion with skin, diced red bell pepper pieces, raw diced boneless chicken breast chunks, a small mound of uncooked arborio rice, a small white ceramic bowl of grated parmesan cheese, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with pale yellow butter cubes, a small white ceramic bowl of clear chicken stock, and a small white ceramic bowl containing coarse black peppercorns, all carefully arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken stock: The base of your risotto; warm it before using so it absorbs evenly without cooling the rice down.
Olive oil and butter: Using both adds depth—oil for flavor and butter for richness and that melt-in-your-mouth finish.
Onion: Finely chopped for a subtle sweetness that forms the flavor foundation.
Chicken breast: Diced so it cooks quickly and stays tender throughout the risotto process.
Red bell pepper: Adds a pop of color and a naturally sweet crunch to balance the creamy texture.
Arborio rice: The star grain of risotto—its high starch content gives you that creamy consistency you're aiming for.
Parmesan cheese: Stirred in last for a salty, nutty finish that amps up the comforting vibes.
Black pepper: Just enough to give a little bite and bring the whole dish together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what’s in my fridge or the season. You can make it spicier, add more veggies, or swap parmesan for a different cheese. It’s all about making this creamy chicken risotto your own.

Variation: One time, I added zucchini and mushrooms for an earthy twist—it worked beautifully and made the dish even more colorful.
Diet-Friendly: Swap chicken for turkey or tofu to suit your dietary needs and still get that creamy risotto comfort.
Herbs: Fresh basil or thyme stirred in at the end adds a lovely aromatic note—try it to elevate the flavor.

Step-by-Step: How I Make Creamy Chicken Risotto with Vegetables Recipe

A white bowl filled with a creamy pasta dish showing three layers of texture: small pasta pieces that are light yellow with ruffled edges, small diced peppers in red, green, and yellow mixed evenly throughout, and a top layer of finely shredded white cheese sprinkled on top. The bowl is placed on a wooden surface with a white marbled texture in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Warm your stock and sauté your aromatics

I always start by heating the chicken stock in a separate pot and keeping it warm on low while I cook. This helps the rice absorb the liquid evenly. Then, in a large pan, I melt butter and olive oil together before adding finely chopped onions. Cook until they turn translucent and give off a gentle sweetness—that’s your flavor base.

Step 2: Cook the chicken and soften the bell peppers

Add your diced chicken breast to the onions and cook just until the outside loses its pink color—it doesn’t need to be fully cooked yet because it will finish with the risotto. Then toss in the diced red bell peppers to add that beautiful color and sweetness. Let them soften for about 3 to 4 minutes but keep a slight bite.

Step 3: Stir in the arborio rice and add stock gradually

Next, tip in the arborio rice and stir it so every grain shines with the buttery mixture—this step helps release the starch. Here’s the magic: add one ladle of your warm stock at a time, stirring often so the rice soaks it up slowly. This process takes about 17 to 25 minutes. Patience is your friend here; it’s how you get that signature creamy texture, so don’t rush it!

Step 4: Finish with parmesan and pepper

Once the rice is tender and creamy, stir in the grated parmesan cheese and freshly ground black pepper. This finishes your risotto with a lovely cheesy richness and a bit of peppery warmth. Give it a final taste and adjust seasoning if needed, then serve immediately to enjoy the best texture.

Top Tip

Making risotto can intimidate some, but the key is stirring regularly and adding the stock slowly. I’ve learned that rushing or adding cold stock cools the rice and messes with the texture. Here are a few tricks based on my kitchen trials:

Stock Temperature: Always keep your chicken stock warm to help the rice cook evenly and stay creamy throughout.
Slow and Steady: Add your stock one ladle at a time—this patience pays off with that silky texture you want.
Stir Often but Gently: Stir the risotto often enough to release starch but not so vigorously that you break the rice grains.
Don’t Overcook the Chicken: Just cook chicken until the exterior is white before adding the rice and stock; it will finish cooking perfectly with the risotto.

How to Serve Creamy Chicken Risotto with Vegetables Recipe

Garnishes

I usually sprinkle a little extra parmesan right before serving and a few fresh basil leaves or chopped parsley for a burst of color and brightness. Sometimes a squeeze of lemon on top adds a subtle fresh zing that balances out the richness beautifully.

Side Dishes

Since this risotto is so hearty, I love pairing it with a crisp green salad or some roasted asparagus to add a fresh, light contrast. Garlic bread or a simple crusty baguette also work well if you want a bit of crunch.

Creative Ways to Present

For dinner parties, I’ve served individual portions in pretty shallow bowls and topped them with microgreens or edible flowers for an elegant touch. You can even stuff bell pepper halves with the risotto for a fun presentation that adds extra veggie goodness.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge for up to 3 days. Be aware that risotto thickens as it cools, so it won’t be as loose as freshly made, but that’s perfectly normal.

Freezing

I’ve found freezing risotto isn’t ideal because the texture changes once thawed, but you can freeze it in small portions if needed. Just thaw overnight in the fridge and gently reheat.

Reheating

When reheating, add a splash of warm stock, water, or milk to loosen it up and stir gently over low heat until warmed through. This trick revives some of the creaminess and keeps the dish from drying out.

Frequently Asked Questions:

Can I make this risotto vegetarian?

Yes! Simply swap the chicken stock for vegetable stock and replace the chicken with mushrooms, zucchini, or your favorite plant-based protein. The cooking method stays the same, and you’ll still get that creamy, luscious texture.

How do I know when the risotto is perfectly cooked?

You want the rice to be tender but still have a slight bite to it—what’s called al dente. It should be creamy and slightly loose, not dry or overly mushy. Taste a few grains near the end of cooking to check the texture.

Can I use a different type of rice?

Arborio rice is the best for risotto because it releases starch that creates creaminess. While you can substitute with other short-grain rice, the texture might not be as creamy or authentic. Avoid long-grain varieties like basmati.

What’s the best way to avoid clumping or sticking in risotto?

Make sure you use enough oil and butter upfront, and stir frequently but gently as you add stock. Keeping the heat moderate and adding liquid slowly prevents the rice from sticking to the pan or clumping together. Also, use a wide pan for even heat distribution.

Final Thoughts

This Creamy Chicken Risotto with Vegetables Recipe holds a cozy spot in my recipe rotation, especially when I want something that feels both nourishing and a bit indulgent. It’s not fancy, but it’s honest, straightforward comfort food that always draws compliments. I hope you give it a try—you’ll be surprised how easy it is to impress yourself (and your family) with this creamy, flavorful dinner!