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Chicken risotto
  • 36%
    716.2 kcal
  • 100%
    49.97 g
  • 22%
    19.58 g
  • 28%
    76.44 g
  • 0%
    0.903 g

    Preparation time

    0:15 min

    Cooking time

    0:15 min




    serves 4


  • 340 g Riso Gallo Risotto rice
  • 2 chicken breasts, diced
  • 40 g butter
  • 1 finely chopped medium onion
  • 1 small celery stick
  • 1 small carrot finely chopped
  • 1 glass of dry white wine
  • 1,2 l hot vegetable or chicken stock
  • 100 g Parmareggio Parmigiano Reggiano
  • chopped parsley
  • >> Our wine picks:
  • Abbazia Monte Oliveto Vernaccia di San Gimignano La Gentilesca DOCG
  • OR: Castello d'Albola Le Ellere Chianti Classico DOCG
  • OR: Santa Margherita Chianti Classico Riserva DOCG
  • OR: Zonin Insolia Chardonnay Terre Siciliane IGT


  1. Sauté one finely chopped medium onion, celery and carrot in 40 g of butter until softened.
  2. Add the diced chicken and sauté for a few minutes more.
  3. Then add 340 g of Risotto rice and coat until translucent.
  4. Add one glass of dry white wine, and cook until evaporated.
  5. Add 1 litre hot chicken or vegetable stock and simmer, stirring occasionally.
  6. After 14 minutes the stock will have been absorbed, the rice will be cooked and creamy, yet retaining a desirable crunch in the centre.
  7. Stir through grated Parmesan cheese and the chopped parsley and serve.

Chef's tip

For less 'al dente' consistency add a ladleful of the hot stock and simmer until absorbed, continue in this way until the rice has reached the desired consistency.

Serving suggestion

Serve with a large leafy salad and/or with vegetable side-dishes.

Wine selection

Vernaccia di San Gimignano, Chianti, Merlot, Barbera or Chardonnay.

Family tip

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Dish history

Chicken Risotto is one of the classic recipes of the Italian culinary traditionEasy and quite quick to prepare, it can be served as a first dish (primo) or as an all-in-one dish. The tender diced chicken joins vegetables, Parmesan and white wine to create a unique, creamy taste experience!


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