Chicken and Vegetable Risotto
Tender, delicious, original, and perfect for dinner. Chicken and Vegetable Risotto is an Italian dish that many people love just as much as pasta and pizza. Made from special rice varieties, risotto differs from other rice dishes by its creamy consistency.
Updated : 11 June, 2026
Easy
About 30 min.
Ingredients
300 grams
Rice
300 grams
Chicken fillet
350 milliliters
Chicken broth
1
Zucchini
1
Eggplant
1
Carrot
3 tablespoon
Olive oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make risotto with chicken and vegetables? Prepare the ingredients. Arborio rice is traditionally used for risotto. If you cannot find that kind, use round rice instead. You can use water instead of broth. Choose the vegetables according to your taste or what you have on hand. Wash and dry all the vegetables.
Step 2
Wash the chicken fillet, pat it dry, and cut it into strips. I used chicken breast fillet, but any part of the bird will work. Risotto made with chilled meat will turn out juicier.
Step 3
Peel the carrot and cut it into small cubes.
Step 4
Cut the zucchini into cubes of the same size.
Step 5
Cut the eggplant into cubes of the same size as well. This kind of cutting will make the dish look more attractive.
Step 6
Heat the olive oil in a deep skillet, add the carrot, and fry it over medium heat for about 4 minutes, stirring.
Step 7
Add the zucchini and eggplant to the skillet. Cook the vegetables over low heat for about 5 minutes, stirring occasionally.
Step 8
Add the chicken strips to the vegetables.
Step 9
Mix everything thoroughly.
Step 10
When the fillet becomes lighter on all sides, add the unwashed rice. Do not rinse the rice under any circumstances, otherwise instead of risotto you will end up with a sticky, overcooked porridge.
Step 11
Add salt and pepper and stir. If you are using salted broth, there is no need to salt the risotto additionally, otherwise it may become too salty.
Step 12
Cook the risotto for about 15 minutes, pouring in the chicken broth in small portions. The rice should not become mushy; it should remain slightly firm, like pasta cooked al dente.
Step 13
If you like, at the very end sprinkle the risotto with Parmesan grated on a fine grater. Serve hot. Enjoy your meal!
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