Our best chicken risotto recipes - 6 recipes
If you like this, you'll definitely like: rissotto
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
Top rated Chicken risotto recipes
Chicken and Mushroom Risotto

By PicNic, PicNic
A lot of people have never attempted a risotto at home as people are often under the impression that they are reall...
- Olive Oil
- 2 Cups sliced mushrooms
- 300 g Chicken breast, diced
- 1 Onion, finely diced
- 4 Cloves garlic, finely diced
- 1 1/2 Cups Arborio rice
- 1/2 Cup white wine
- 5 Cups chicken stock, warm
- 1/2 Cup finely grated parmesan, plus extra for sprinkling
- Salt and pepper
Cheese dreams are made of these: Suppli al telefono (Mozzarella risotto balls)

By Silvia Santucci
Phone your friends and pass on the scrumptious recipe!!! It's way TOO YUM to pass up!!!
Mom's Creamy Light Risotto

By MPozzobon
Seed peppers. Dice or slice into thin julienne strips, then cut into 1-inch pieces
- 2 large peppers (preferably 1 red and 1 yellow)
- 2 tbsp butter
- 3 crushed garlic cloves
- Generous pinch of cayenne pepper
- 1 finely chopped onion
- 1 1/4 cups short-grain Italian Arborio rice
- 1 cup finely chopped mushrooms
- 1/2 cup dry white wine
- 1/4 tsp hot red pepper flakes
- 10-oz (284-mL) can undiluted chicken broth
- 2 (10-oz/284-mL) cans water
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup coarsely chopped fresh coriander
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Mushroom Risotto

By goldenkagi
Warm chicken broth over low heat
- 3 cups chicken broth
- 2 tbsp. olive oil
- 1 lb. mushrooms, sliced thinly
- 1 shallot, diced
- 3/4 cup arborio rice
- 1/4 cup dry white wine
- slat and pepper to taste
- 2 tbsp. finely chopped chives
- 2 tbsp. butter
- 1/4 cup parmesan cheese
Lemon Risotto

By bea1085
Bring broth to simmer in large saucepan over medium heat
- 6 cups canned low-salt chicken broth
- 3 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 2 large shallots, chopped
- 2 cups arborio rice or medium-grain white rice
- 1/4 cup dry white wine
- 1 cup freshly grated Parmesan cheese (about 3 ounces)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
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Mushroom Risotto

By myrecipebook
Preheat oven to 400 degrees F (200 degrees C)
- 3 tablespoons butter
- 3 cups diced mushrooms
- salt to taste
- 1/2 yellow onion, diced
- ground black pepper to taste
- 1 pinch cayenne pepper
- 1 cup carnaroli rice
- 2 cups chicken broth, divided
- 1/2 cup heavy whipping cream
- 1/2 cup chicken broth
- 2 tablespoons heavy whipping cream
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh chives
Basic Risotto

By Luvs2cook
Heat 2 tbsp oil in skilled, add onion and cook 15 minutes
- 4 tbsp oil, divided
- 1/2 cup finely diced yellow onion
- 3/4 tbsp dried thyme
- 3 cups gluten free, fat free low sodium chicken broth
- 1 cup cooked rice
- 2 oz. finely shredded parmesan cheese (1/4 cup)
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