Easy Peasy Chicken and Veggie Risotto

Easy Peasy Chicken and Veggie Risotto


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This quick and easy risotto recipe is packed so full of veggies and flavors that you won’t be able to stop eating it until you’re full!

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Chicago, IL

Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 2 Diced Boneless Chicken Breasts
  • 2 Cups of Chicken Broth
  • 1 ½ Cups of Milk
  • 1 Diced Onion
  • 1 Diced Green Onion
  • 1 Cup of Peas
  • 1 Diced Tomato
  • 1 Diced Orange Pepper
  • 1 Cup of Sweet Corn
  • 1 Cup of Arborio Rice
  • 2 Minced Garlic Cloves
  • ½ Cup of Grated Parmesan
  • 2 Tablespoons of Butter
  • 1 Pinch of Salt
  • 1 Pinch of Pepper
  • 1 Teaspoon of Chili Powder
  • 2 Tablespoons of Olive Oil

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To begin, heat up the olive oil and 1 minced clove of garlic in a pan over a medium high heat. Add in the chicken, a pinch of salt and pepper, and the chili powder and cook each side for 7-10 minutes until it’s cooked through.

Mix together the chicken broth and the milk in a saucepan until it simmers. Once it reaches a simmer, reduce the heat to low. In a separate skillet, melt the butter with the onion for 2-3 minutes. Then, stir in the remaining garlic and rice for 1 minute before pouring a small amount of the broth mixture -- a little less than a cup.

Allow the rice to absorb the broth and milk mix before adding another small amount, and another, and another until you’re out of broth. Then, add in the peas, tomato, pepper, corn, green onion, and chicken and cook for another 5-7 minutes or until the chicken is heated through. Stir in the parmesan cheese, salt, and pepper, and then serve warm!

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