There is nothing more comforting in fall than a hearty, creamy bowl of risotto – and our simple one pot method is so simple and easy to make, you can make it all the time!

Risotto is a notoriously fussy dish – since it involves pretty much nonstop stirring to break down the starch in rice – but if you can handle a lot of stirring and not much other work, this recipe is for you! We've broken down the steps to make this recipe simple and easy enough to prepare for even beginner home cooks. One of our most popular recipes continues to be this easy, versatile and good One Pot Chicken Risotto. This creamy, good and fresh one pan chicken risotto is an easy dish your whole family will love! It continues to be one of our favorite meals- and we hope it will become yours too!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Risotto Chicken

First assemble the following ingredients:

Chicken Breasts (2, diced to 1″ cubes, seasoned with salt and pepper): Adds protein and hearty substance to the risotto. Seasoning ensures the chicken is flavorful before being incorporated into the dish.
Large Onion (diced): Provides a sweet, savory base flavor for the risotto, enhancing the overall depth of the dish.
Bell Pepper, Asparagus, or Other Vegetables (diced): Adds texture, color, and nutrients, while bringing unique flavors, such as sweetness from bell peppers or earthiness from asparagus.
Arborio Rice (2 ½ cups): Key to a creamy risotto due to its high starch content, creating the signature creamy texture.
Beef or Chicken Stock (28 oz, lower sodium is best): Gradually absorbed by the rice, infusing the risotto with rich flavor while allowing for better control of saltiness.
Butter (3 tbsp): Adds richness and creaminess, used for sautéing and finishing the dish for a smooth texture.
Olive Oil (1 tbsp): Used with butter for sautéing, adding a subtle fruity flavor and helping cook the vegetables and rice evenly.
Sea Salt (1 tsp): Enhances all flavors in the dish, ensuring a balanced taste.
Fresh Ground Black Pepper (¼ tsp): Adds a mild, earthy spice that complements the savory flavors and provides a slight kick.
Green Onions (¼ cup): Brings a fresh, mild onion flavor and a pop of color, adding brightness to the dish.
Dry Vermouth (½ cup, optional): Adds a layer of complexity with herbal, slightly bitter notes, deglazes the pan, and deepens the flavor.
Water (1 cup): Adjusts the consistency of the risotto, preventing it from becoming too salty.
Parmesan Cheese (optional): Adds a salty, umami-rich flavor and creamy texture, enhancing the richness of the dish.

Use this Method

Heat Oil

Heat a large pan or ceramic dutch oven over high heat. Add 1 tbsp olive oil.

Cook Chicken Onion and Pepper

When oil is shimmery, add diced chicken. Cook until browned on all sides. Add diced onion and bell pepper. When vegetables are slightly browned, add butter and stir.

Toast Rice

Lower heat to medium-low, add rice, stir well. Let rice brown slightly (think “toasted” for a little flavor).

Add Stock Little by Little

Add a little bit of stock and vermouth enough to keep the consistency liquid. Stir frequently until rice thickens. Add a little more stock until it is barely liquid. Repeat stirring frequently until thickened and adding enough stock to keep it from burning or becoming too thick.

Finish and Enjoy

When your stock is gone, and the risotto has become thicker, taste a bit of it. If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Add scallions and fresh grated parmesan and enjoy!

Kitchen notes

Use Warm Stock: Keep your chicken or vegetable stock warm on the stove while making risotto. Adding warm stock to the rice helps maintain an even cooking temperature and ensures the rice cooks properly.

Stir Frequently: Stirring the risotto often helps release the starch from the Arborio rice, creating the creamy texture that risotto is known for. However, avoid constant stirring, as it can make the risotto too thick.

Add Stock Gradually: Add the stock one ladle at a time, allowing the rice to absorb the liquid before adding more. This slow process is key to achieving the right consistency.

Cook the Chicken Separately: For the best texture, cook the chicken separately and add it to the risotto toward the end of the cooking process. This ensures the chicken stays tender and doesn't overcook.

Taste as You Go: Regularly taste the risotto as it cooks to check the seasoning and texture. Adjust the salt, pepper, and other seasonings as needed, and stop cooking when the rice is al dente (tender with a slight bite).

Finish with Butter and Cheese: For an extra creamy risotto, stir in a tablespoon or two of butter and a generous handful of Parmesan cheese at the end. This gives the dish a rich, silky finish.

Rest Before Serving: Let the risotto sit for a minute or two after cooking before serving. This allows the flavors to meld together and the texture to settle, making for a more cohesive dish.

A few answers

Can we use regular long-grain rice instead?

No, long-grain rice (like jasmine or basmati) won't release enough starch and will result in a drier, less creamy risotto.

Do we have to stir constantly?

You don't need to stir nonstop, but you should stir frequently—every 30 seconds to a minute—to prevent sticking and to help the rice release starch evenly.

How much liquid should we use?

Generally, you'll need about 4–5 cups of broth per cup of Arborio riceadded one ladle at a time and absorbed fully before adding more.

How do we know when the risotto is done?

The rice should be al dente—tender with a slight bite—and the texture should be creamy and flowy, not dry or soupy.

What can we add for extra flavor?

Try white winegarliconionParmesan cheeselemon zestor fresh herbs like thyme or parsley to enhance the flavor profile.

How do we reheat leftover risotto?

Add a splash of broth or water and reheat gently on the stove over medium-low heat, stirring until creamy again. Avoid the microwave—it can make the rice tough.

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Ingredients

2 chicken breasts, or 1 full breast if attached, diced to 1″ cubes, seasoned with salt and pepper
1 large onion, diced
1 bell pepper, bunch of asparagus, or other veg, diced
2 ½ cups arborrio rice
28 oz beef or chicken stock, lower sodium is best
3 tbsp butter
1 tbsp olive oil
1 tsp sea salt
¼ tsp fresh ground black pepper
¼ cup green onions
½ cup dry vermouth, (optional)
1 cup water
Parmesan Cheese, optional

Method

Heat a large pan or ceramic dutch oven over high heat.
Add 1 tbsp olive oil.
When oil is shimmery, add diced chicken.
Cook until browned on all sides.
Add diced onion and bell pepper.
When vegetables are slightly browned, add butter and stir.
Lower heat to medium-low, add rice, stir well.
Let rice brown slightly (think "toasted" for a little flavor)
Add a little bit of stock and vermouth (optional!!)- enough to keep the consistency liquid.
Stir frequently until rice thickens.
Add a little more stock until it is barely liquid. Repeat stirring frequently until thickened and adding enough stock to keep it from burning or becoming too thick.
Realistically, using a regular sized container of stock, you'll use it in about 6ths or 8ths.
When your stock is gone, and the risotto has become thicker, taste a bit of it.
If the rice is too crunchy for your taste, add a little water and proceed with the steps above. Risotto should be slightly al dente- a slight, teeny crunch when bit. If you over cook the rice, it will become a bit gummy- but it's all individual tastes.
Add diced green onions before your risotto is done cooking- you won't want them to overcook.
When risotto is thick enough to not spread all over a plate, but not so thick you can shape it like mashed potatoes, it is ready.
Serve when warm.
Grate fresh parmesan cheese over the top and enjoy!