Roasted Chicken Risotto Recipe
Recipe information
Make Roasted Chicken Risotto in just 45m. Sweet Corn, Peas, Shiitake Mushrooms, Roasted Peppers, Spinach, Oven-Roasted Tomatoes, Stracciatella, Pesto Oil, Pancetta
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Ingredients
Main Ingredients
Broth
Seasoning
Preparation
1. Prepare the broth
In a saucepan, combine the chicken broth and water. Bring to a simmer and keep warm over low heat.
2. Cook the pancetta
In a large skillet or pot, cook the diced pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the fat in the pan.
Cooking the Risotto
4. Add Arborio rice
Add the Arborio rice to the pan and stir well to coat with the fat. Toast the rice for about 2 minutes until slightly translucent.
5. Add broth gradually
Begin adding the warm broth to the rice one ladle at a time, stirring continuously. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
6. Incorporate remaining ingredients
After the rice has cooked, stir in the shredded chicken, sweet corn, frozen peas, roasted bell peppers, fresh spinach, and diced oven-roasted tomatoes. Cook for an additional 5 minutes to heat through.
Finishing Touches
7. Add cheese and seasoning
Remove the risotto from heat and stir in the grated Parmesan cheese, stracciatella cheese, and pesto oil. Season with salt and black pepper to taste.
8. Serve
Serve the risotto hot, garnished with crispy pancetta and additional pesto oil if desired.
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