Chicken risotto recipe
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Chicken risotto recipe

Pasta, pizza, cheese, and fantastic stews are staples in our household since they are so delicious and universally praised at Italian restaurants. However, risotto is sometimes overlooked since it is mistaken for a more elaborate dish than it really is. Even though it requires a little bit of attention, risotto can be made quickly and is perfect for a weeknight meal. You may still put your own spin on things with this creamy chicken risotto with fresh olives.

Chicken risotto tips

Pieces of cooked chicken, either from leftovers or a pan-fried chicken breast that can be shredded, work well in this dish. While stock cubes reconstituted in water are an alternative, homemade stock is always preferable. The key is to add the liquid slowly so that the patna rice can soak up each addition. Make sure nothing clings to the bottom of the pan by stirring occasionally. If you don’t have chicken on hand, you may substitute duck or pork.

Have you ever wanted to cook risotto but were put off by the perceived time commitment involved? This chicken risotto with olives and herbs is the ideal Italian dinner.

Chicken risotto recipe

Chicken risotto recipe

Recipe by Gary Dunn

Course: Main

Cuisine: Italian

Difficulty: Easy

Servings: 4 servings

Prep time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour 

Ingredients

  • 500g cooked chicken meat

  • 60g butter

  • 2 onions, chopped

  • 1 tbsp. curry powder

  • 1 tsp mixed herbs

  • salt and pepper

  • garlic salt

  • 225g Patna rice

  • 1 chicken stock cube

  • 1 litre water

  • 30g olives, sliced

  • 1 cup frozen or canned peas

  • tomato quarters

Method

  • Cut the meat into pieces.
  • Melt the butter in a large saucepan, fry onion until transparent. Add curry powder, herbs, salt, pepper and garlic salt. Mix well and cook for 3 minutes. Add rice, mixing well.
  • Mix the stock cube with the water (or use 1 litre of chicken stock). Ladle in one scoop of stock into the rice until absorbed and then add another until all of the stock is used. It will take about 35 minutes.
  • Add the chicken and olives. Stir thoroughly and heat gently for 5 minutes.
  • Arrange the risotto on a large platter, surround with cooked peas, and garnish with tomato quarters.

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