A picture of Chicken Vegetable Risotto.

Hello, meet again with Arenatani, today we will share another recipe, namely Chicken Vegetable Risotto which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Chicken Vegetable Risotto


  1. 2 tablespoon olive oil
  2. 1/2 each onion — small dice
  3. 3 cloves garlic–finely chopped
  4. 2 cup Arborio rice
  5. 8 cups chicken stock — hot
  6. to taste salt (depending on the type of stock you may need more or less)
  7. to taste pepper
  8. 2 tablespoon olive oil
  9. 2 cups chicken cooked and – diced 1 inch pieces
  10. 1 each red bell pepper – fine dice
  11. 2 each small carrot– fine dice
  12. 1/2 cup tomatoes – diced (drained if in juice)
  13. 2 cloves garlic–finely chopped
  14. To taste salt and pepper
  15. 8 ounces chicken stock– (this helps make creamier to finish)
  16. 1/2 cup parmesan cheese
  17. 1 teaspoon tarragon
  18. 3 tablespoons parsley- fine chopped
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Chicken Vegetable Risotto


  • 1

    Heat a sauce pot. Add olive oil and sweat the onions and garlic. – No browning Add the rice and stir to coat with olive oil.

  • 2

    Cook rice over medium heat until toasted aroma develops. Add 1/4 of the liquid. Simmer

  • 3

    Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid. Simmer

  • 4

    . Cook until most of the liquid is absorbed, stirring frequently. Add additional 1/4 of liquid.

  • 5

    Cook until most of the liquid is absorbed, stirring frequently. Add last 1/4 of liquid.

  • 6

    Cook until most of the liquid is absorbed, stirring frequently. Adjust seasoning with salt, pepper. The rice should be al dente, the texture should be creamy.

  • 7

    Sauté chicken, carrots, red bell pepper, tomatoes and garlic, dry tarragon with olive oil for two minute Season with salt and pepper to taste

  • 8

    Add to the cooked rice,add 4-8 ounces of hot stock to make the risotto creamer finish with Parmesan cheese and the parsley

  • 9

    Note *I like using rotisserie or grilled chicken.


  • Well, that’s the recipe for Chicken Vegetable Risotto that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Chicken Vegetable Risotto. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!