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Chicken Risotto

Chicken Risotto

Chicken Risotto

Chicken Risotto


1 1/2 cups chopped cooked chicken

4 cups chicken broth

1 medium onion, chopped

2 tablespoons butter

1 tablespoon fresh parsley

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 cup short grained Italian rice

1/2 cup 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.

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