This Cheesy Chicken Risotto is pure comfort food! Imagine creamy Arborio rice infused with a flavorful homemade chicken stock, tender shredded chicken, and a generous amount of Parmesan cheese. It’s a symphony of flavors and textures that will have you savoring every bite. Whether you’re looking for a cozy weeknight dinner or an impressive dish to serve guests, this risotto is guaranteed to satisfy!

Why You’ll Love This Recipe

Flavorful and Creamy: The combination of homemade chicken stock, tender chicken, and Parmesan cheese creates a rich and satisfying flavor.
Easy to Make: This recipe is surprisingly simple to follow, even for those who haven’t made risotto before.
Versatile: You can customize this dish with your favorite vegetables, herbs, or spices.
Perfect for Any Occasion: Whether it’s a casual weeknight dinner or a special occasion, this risotto is always a hit.

Ingredients

Here’s what you’ll need to make this delicious Cheesy Chicken Risotto:

For the Chicken:

Chicken: You can use boneless, skinless chicken breasts or thighs, or even take a shortcut with rotisserie chicken.
Garlic: Adds a fragrant touch. Jarred minced garlic works great for convenience.
Worcestershire sauce: Adds a savory depth of flavor.
Soy sauce: Adds umami and a touch of saltiness.
Cumin powder: Adds a warm and earthy flavor.
Dried oregano: Adds a classic Italian herb flavor.
Dried parsley: Adds a fresh herb flavor. You can substitute with fresh parsley if you have it on hand.
Sugar: Balances the flavors and adds a touch of sweetness.
Vegetable oil: Used for marinating the chicken.

For the Risotto:

Arborio rice: The key ingredient for risotto, this short-grain rice creates a creamy texture.
Chicken stock: Store-bought is fine, but for extra flavor, you can simmer your own with onion or vegetable scraps.
Tomato pasta sauce: Adds a touch of acidity and depth of flavor.
Parmesan cheese: Grated, it adds a salty and cheesy flavor. You’ll need some for the risotto and extra for serving.
Onion: Finely chopped, it adds sweetness and flavor to the base of the risotto.
Garlic: Minced, it adds another layer of flavor.
Olive oil: Used for sautéing the vegetables.
Butter: Adds richness and flavor.
Salt and pepper: To taste.
Fresh parsley: Optional, for garnishing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Cheesy Chicken Risotto

Step 1: Marinate and Roast the Chicken

In a large bowl, combine the garlic, Worcestershire sauce, soy sauce, cumin, oregano, parsley, sugar, and vegetable oil. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor.
Preheat oven to 375°F. Place the marinated chicken in a foil-lined baking dish (discard the excess marinade) and roast for 35-40 minutes, or until the juices run clear. Let the chicken cool slightly, then shred it into bite-sized pieces.

Step 2: Prepare the Chicken Stock

While the chicken is roasting, prepare the chicken stock. In a saucepan, heat the chicken stock. For extra flavor, add a halved onion or some vegetable scraps (optional). Simmer for 30 minutes, then strain the stock and keep it warm.

Step 3: Make the Risotto

In a large pot or Dutch oven, heat the olive oil and butter over medium heat.
Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute, or until fragrant.
Stir in the Arborio rice and toast for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
Add the warm chicken stock one ladle at a time, stirring continuously until each ladleful is absorbed before adding the next. Repeat this process for 18-20 minutes, or until the rice is creamy but still slightly firm to the bite.
Stir in the tomato pasta sauce and shredded chicken. Cook for 2-3 more minutes, or until heated through.
Remove the pot from the heat and stir in the Parmesan cheese until melted and creamy.
Taste and adjust the seasoning with salt and pepper as needed.

Step 4: Serve

Serve the risotto hot, topped with extra Parmesan cheese and fresh parsley, if desired.

Pro Tips for Making the Recipe

Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the risotto from sticking.
Stir continuously: Stirring the risotto frequently is key to achieving a creamy texture.
Don’t overcook the rice: The rice should be cooked al dente, or slightly firm to the bite.
Adjust the liquid: If the risotto becomes too thick, add a splash more warm stock or water to loosen it up.

How to Serve

Main course: This Cheesy Chicken Risotto is a hearty and satisfying main course on its own.
Side dish: It can also be served as a side dish with your favorite protein or vegetables.

Make Ahead and Storage

Storing Leftovers

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the risotto gently on the stovetop over low heat, adding a splash of chicken stock or water to restore its creaminess.

FAQs

Can I use a different type of rice?

Arborio rice is the best choice for risotto because of its high starch content, which creates the creamy texture. Other types of rice may not yield the same results.

Can I use pre-cooked chicken?

Yes, you can use rotisserie chicken or leftover cooked chicken to save time. Simply skip the marinating and roasting steps.

Can I make this risotto vegetarian?

Absolutely! Omit the chicken and use vegetable stock instead of chicken stock. You can also add your favorite vegetables, such as mushrooms, zucchini, or peas.

Can I freeze this risotto?

Yes, you can freeze leftover risotto. However, the texture may change slightly upon thawing. To reheat, thaw the risotto overnight in the refrigerator and then reheat it gently on the stovetop with a splash of stock or water.

Enjoy this flavorful and comforting Cheesy Chicken Risotto!