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28 January, 2014

Creamy Chicken Risotto

Posted in : All, Dinner on by : hdcook

Creamy Chicken Risotto

I love Risotto~I do~its delicious and there are soo many variations to risotto and whats not to love about it~its a pile of gooey rice ( insert MOM reference if you guys get that hahaha)~ I mean when people hear risotto~they think wow~you can make risotto~that is impressive and hard and really its not~its and easy dish and takes only like 20 minutes~SERIOUSLY~20 minutes from the start of sauteeing to finish plating. My Risotto uses left-over Chicken Breast shredded, mushrooms, left over spinach and hearty artichokes~YUMMY~RIGHT? I know your mouth is seriously watering right now from all the ingredients that in my risotto and~its creamy~like an added bonus~I all risotto is some what creamy but~but mine is CREAMY GOOD~a one pot dish that will impress your family members, dates and friends seriously~this dish is a crowd pleaser and will serve 3 people~double the recipe to serve more~YOU WILL LOVE IT~


Creamy Chicken Risotto

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 3-4


  • 2/3 Cup arborio rice
  • 3 Cups of chicken Stock
  • 1 Cup of Heavy Cream
  • 2 Tablespoon unsalted butter
  • 1 Tablespoon virgin olive oil
  • 2 Garlic cloves mince
  • 2 Shallots finely dice
  • 8 oz slice baby bella mushrooms (portobello mushrooms)
  • Handful or two of spinach
  • Bag of Frozen artichokes thawed
  • 1 Teaspoon of Fresh Thyme dice
  • 1/4 Cup of white wine
  • 1/4 Cup shredded romano cheese
  • 1/4 Cup shredded parmesan cheese
  • 1 Tablespoon Chopped parsley
  • Salt and pepper
  • 1 pound of cooked chicken breast shredded


  1. In a small sacuepan bring chicken stock to a boil, set aside and keep hot. In a medium-large saute pan Heat Butter and olive oil to medium heat~when shimmering add shallots and saute till translusent, add garlic and mushrooms and cook till mushrooms begin to brown all over( add more butter or olive oil if needed) once brown add a pinch of salt and pepper, add in the arborio rice and saute for 2 minutes, add the dice thyme and white wine, once the white wine has been absorbed add chicken stock using a ladle, saute the risotto and keep adding chicken stock by the ladle when risotto looks dry( about 20 minutes, Taste the rice often, if the rice is still hard add more stock and keep cooking and sauteeing, never leave the risotto, keep mixing ever so often)the last 5 minutes add thawed artichokes and heavy cream, cook till the artichokes are cook through, add salt and pepper to taste. Serve hot with chopped parsley as garnish.

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