Chicken Risotto Recipe

Chicken Risotto Recipe made easy with left over chicken, chicken broth, butter, rice and an Italian cheese. Season and cooked to perfection.

This is a frugal, delicious, creamy Italian dish made with leftovers from those large holidays meals.

It is also a frugal dish made from scratch with fresh ingredients.

Made either way, you will serve your family and friends a quick and easy made, comfort food delight.

Chicken Risotto Recipe

• 1 1/2 cups chopped cooked chicken
  
  
• 4 cups chicken broth
  
  
• 1 medium onion, chopped
  
  
• 2 tablespoons butter
  
  
• 2 teaspoons dried parsley or 1 tablespoon fresh chopped
  
  
• 1/2 teaspoon garlic powder
  
  
• 1/4 teaspoon salt
  
  
• 1 cup short grained Italian rice
  
  
• 1/2 cup dry white wine or whole milk
  
  
• 1/2 cup grated Italian cheese, Romano Cheese, Parmesan Cheese or a combination of both.
  
  
• water if needed
  
  

If using leftovers, remove chicken from the bones and stew them in a quart of water. 

Include any leftover gravy for additional flavor to make the  broth. 

Or use already homemade or canned broth if you prefer.


Mix chicken broth, onions, butter, parsley, garlic and salt in a large saucepan.

Bring to a rolling boil on medium heat and slowly stir in rice to keep from sticking.

Reduce heat to low and cook 20-25 minutes until rice is soft, stirring occasionally and adding additional water if it gets too dry.

Remove from heat, stir in wine and cheese. Replace lid and place back on low heat until cheese is melted and it is piping hot.


This makes an Italian recipe that is creamy, but not soupy.


Note:  A short grained Italian rice like Arborio or Carnaroli works best in Risotto recipes because they contain more starch content than other varieties and make the traditional dish very creamy. 

If you don't have access to that type of rice you can substitute long grain rice.

It won't give you the same texture and taste. 

However, I do recommend you purchase the Italian rice for this Chicken Risotto Recipe if you can.

It gives your risotto an extra delicious flavor.

Chicken And Garlic Risotto

• 2 chicken breasts (1 lb.)


• 1 tablespoon non-virgin olive oil


• 1 can (10 3/4 can) cream of mushroom soup with roasted garlic*


• 1 can (10 3/4 oz.) cream of chicken soup


• 2 cups water


• 2 cups short grain uncooked instant rice

Remove skin, bones from chicken and discard.

Split beast in half if the are whole breast.

Heal olive oil in skillet on medium heat until brown on both sides.

Takes about 10-12 minutes.

Add cream of mushroom soup and cream of chicken soup with roasted garlic.

Stir in water.

Stir in instant rice.

Place chicken on top.

Cover with lid.

Turn heat to low and cook 8-10 minutes or until done to your liking.

Remove from heat and let stand 8-10 minutes without stirring.

Serve hot with your favorite cooked vegetables.

*If you do not have cream of mushroom soup with roasted garlic add 1 tablespoon minced garlic in olive oil and brown prior adding soups and water.

Related Pages

Chicken a la King


Chicken Alfredo Recipe

Chicken And Wild Rice Casserole

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