Homemade Chicken Risotto


Homemade Chicken Risotto is an Italian recipe, made with chicken stock, chicken thighs, parmesan cheese and arborio rice.

Time: 50 minutes


  • 10 cup chicken stock
  • 1/2 cup virgin olive oil
  • 4 cup Arborio rice
  • 1/2 cup white wine
  • 4 cloves crushed garlic
  • 40 gm butter
  • 2 finely chopped onion
  • 1 1/2 tablespoon thyme
  • 500 gm chicken thighs
  • 120 gm parmesan cheese


  • Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
  • Heat butter and 2 tablespoons of oil in a heavy-based stockpot or large flameproof casserole dish over medium
  • heat. Add the onion.
  • Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and 1 tablespoon of
  • thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
  • Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about
  • 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is
  • absorbed.
  • Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be
  • absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and
  • the risotto is creamy.
  • Heat remaining oil in a large frying pan over high heat. Add the chicken and stir-fry for 5 minutes or until
  • chicken just starts to brown. Add the garlic. Cook for 2 minutes.
  • Add the chicken mixture, parmesan and remaining thyme to the risotto and combine.
  • Season with salt and pepper to serve.