Chicken Risotto Recipe

Let’s be honest—chicken and rice can be a little… uninspiring. But turn it into risotto, and suddenly you’ve got an Italian classic that’s rich, creamy, and packed with flavor. No more sad, dry chicken breast with plain rice. Instead, we’re talking about a silky, dreamy dish that’s just as good for a cozy weeknight dinner as it is for impressing guests (or, you know, yourself).

If you’ve ever been too intimidated to try risotto, don’t worry—I’ve got you. It’s not as fussy as people make it out to be. Sure, it requires a little patience, but so does waiting for your coffee to cool down enough to drink. And trust me, the result is totally worth it.

Is Risotto Healthy?

Ah, the age-old question: Is risotto healthy? Well, it depends. If by “healthy” you mean “will this fuel me and make me feel satisfied without tasting like cardboard?” then yes. If you mean “can I eat this and instantly develop six-pack abs?” then probably not.

Risotto is carb-heavy, but it also has protein (especially when you add chicken) and healthy fats from butter and cheese. Plus, making it from scratch means you’re in control of the ingredients—no sneaky preservatives or mystery sauces. Pair it with a side of greens, and you’ve got a balanced meal that feels indulgent but still hits those macros.

Is this Chicken Risotto Recipe Dairy Free?

While the recipe includes Parmigiano Reggiano and is not dairy-free, it is considered lactose-free. This cheese is also made exclusively with milk, salt, and rennet, made without the use of additives and preservatives. The lactose content of Parmigiano Reggiano is below 0.01 grams per 100 grams and therefore it’s considered a “lactose-free cheese.”

For a fully dairy-free meal prep idea, check out our pork green chili recipe.

Portion Sizes for Chicken Risotto

Because risotto feels indulgent, but we like to know what we’re working with, let’s break down the macros and serving size options for this particular recipe. This is only for the risotto itself before you add chicken.

As we do with most meal prep recipes on here, we’ve got two options for you. You can make servings with my recommended portion size, or you can make my girlfriend’s preferred serving size which is about half that. Macros for both are below.

Regular (Cooper) Servings (6 total):

• Calories: 723
• Carbs: 95g
• Fats: 26g
• Protein: 25g

Heather(Girlfriend)-Sized Servings (12 total):

• Calories: 362
• Carbs: 48g
• Fats: 13g
• Protein: 12g

Want to bump up the protein? Add 4 oz of cooked chicken breast, and suddenly you’re at 24 more grams of protein per serving. Not bad for a dish that tastes like a hug in a bowl.

What to Serve with Risotto

Risotto is a rich dish, so you’ll want to balance it out with something light. Here are some great pairings:

• A fresh salad – Something crisp with a tangy vinaigrette cuts through the richness.
• Roasted or steamed vegetables – Asparagus, Brussels sprouts, or sautéed greens work beautifully.
• A glass of wine – You already opened the bottle for cooking, right? Waste not.
• Chicken breast – This is what we’re adding on top of ours for our weekly meal prep. This makes the macros outstanding.

Meal Prep this Chicken Risotto Recipe

Chicken risotto might sound fancy, but it’s actually a super approachable dish that anyone can make. It makes an outstanding meal prep so you can get a delicious twist on your traditional weekly chicken and rice. I enjoy throwing this into the mix pretty regularly since it’s packed with flavor and easy on the macros.

Now that we’ve covered the basics, let’s get to the good stuff—the recipe.

This chicken risotto takes your basic chicken and rice and transforms it into something you’ll actually crave. It’s creamy, comforting, and packed with umami goodness from butter, garlic, and Parmigiano Reggiano. So, grab a spoon (or a fork, I don’t judge) and enjoy your homemade risotto—because life’s too short for boring chicken and rice.

Chicken Risotto Recipe

Chicken Risotto is a great way to take your boring chicken and rice and make a flavor packed Italian classic dish that will leave you wanting more. Risotto is easy to make in large batches and warms up great. This recipe is a basic version of this dish. Don’t get me wrong, it is not lacking in flavor, but also feel free to take it your own way and try different flavors. 

Note: These macros are BEFORE adding your chicken to the recipe. Adding 4oz of chicken breast to your serving of risotto adds another 24g of protein to this dish, making the macros really incredible.

Servings

Adjust servings

+

-

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Calories

723

kcal

Ingredients

• 3 cups rice (unrinsed)

• 5 Tbsp butter

• 1 yellow onion

• 8 garlic cloves, minced

• 1.5 cups white wine

• 8 cups chicken broth, homemade preferred

• 8 oz parmigiano reggiano

• salt and pepper to taste

Directions

• Bring broth to a simmer on the back burner.
• Dice onion and mince garlic.
• Melt 4 tablespoons of butter over medium heat.
• Saute onion onions and a pinch of salt until translucent, 5-10 min.
• Add in rice and cook until slightly golden, stirring regularly, ~5 min.
• Add in garlic and cook till 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 2 cups of broth, stirring regularly. Add more broth if needed.
• Remove pan from heat, sir in remaining butter and Parmigiano Reggiano.
• Serve with your favorite chicken and never experience bland chicken and rice again.

Recipe Video

Nutrition Facts

• Total number of serves: 6
• Calories: 723kcal
• Fat: 26g
• Carbohydrates: 95g
• Protein: 25g