Buffalo Chicken Risotto Recipe

Previously we discussed how to make the italian classic chicken risotto; now it’s time for a twist on that classic. Introducing buffalo chicken risotto. If you know how to make risotto, you will be very comfortable with this recipe. If you don’t know how to make risotto, don’t fear, I am here to teach you. It’s not difficult, you’ve got this. This is a culinary fusion that is sure to make you want another serving. 

If you know me, you know that I absolutely adore buffalo chicken and all the its spin offs. One of these glorious concoctions is the cream, rich and filling buffalo chicken risotto. Using the same technique as classic risotto, but using buffalo sauce instead of the butter at the end, this meal sure packs in the flavor. So please join me as we learn how to make your new obsession, Buffalo chicken risotto. 

What is the Best Buffalo Sauce to Use For Buffalo Chicken Risotto?

While you can use any buffalo sauce, I highly recommend that you use my favorite buffalo sauce recipe. This recipe is flavor-packed and contains quality ingredients.

Buffalo Sauce Recipe

Buffalo Chicken Risotto Nutrition Information

As usual, I am making big portions for my meal prep. The nutrition facts in this recipe are for six large servings before adding your chicken. My partner likes to cut my recipes in half and gets a full 12 servings out of this recipe. Be sure to add chicken breast to get a boost in protein and complete the recipe.

Macros (before adding chicken breast):

Cooper-Sized Servings: 6

• 662 calories
• Carbs: 86g
• Fats: 26g
• Protein: 13g

Heather-sized Servings: 12

• 331 calories
• Carbs: 43g
• Fat: 13g
• Protein: 6g
• Adding 4 oz cooked chicken breast on top makes this 34g protein!

Buffalo Chicken Risotto

Discover our buffalo chicken risotto with a spicy kick! Easy weeknight comfort 
food packed with flavor and cheesy goodness.

Course: DinnerCuisine: American

Servings

Adjust servings

+

-

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

662

kcal

Ingredients

• 3 cups rice, do NOT rinse (jasmine is my go-to but any medium grain will work)

• 3/4 cup buffalo sauce (see recipe above)

• 1 whole yellow onion

• 2 Tbsp olive oil

• 8 cloves garlic, minced

• 1.5 cups white wine

• 8 cups chicken broth (homemade preferred)

• 8 oz pecorino romano

• salt and pepper to taste

Directions

• Bring broth to a simmer on the back burner
• Dice onion and mince garlic
• Heat 2 tablespoons of olive oil over medium heat
• Saute onions and a pinch of salt in the olive oil until translucent, 5-10 min
• Add in rice and toast until slightly golden, stirring regularly, ~5 min
• Add in garlic and cook until fragrant, 60 seconds
• Deglaze pan with white wine, reducing heat to low to medium low. Cook until all liquid has evaporated
• Add in 6 cups of broth and cover. Let cook until all liquid has absorbed, stirring regularly
• Add in remaining broth, stirring regularly. Add more broth if needed
• Remove pan from heat, sir in buffalo sauce and pecorino romano cheese. 
• Serve with your favorite chicken and never experience bland chicken and rice again

Notes

• Nutrition Facts are BEFORE adding in Chicken. Adding 4oz cooked chicken breast adds significantly more protein and is how I recommend serving this dish.

Nutrition Facts

• Total number of serves: 6
• Calories: 662kcal
• Fat: 26g
• Carbohydrates: 86g
• Protein: 13g