Chicken Risotto

Yield: Serves 4

Recipe by Mike French, The Embarcadero


2 Tbs oil (30 mL)

1 garlic clove

60 g onion, diced

85 g bell pepper (red and green), diced

170 g chicken breast, cubed

225 mL tomato sauce

60 g parmigiano cheese

750 g plain risotto

To taste salt and pepper


  1. In a pot, put in 6 cups (1½ L) of water and 750 g of risotto, and let boil. Don’t stir. When water is gone, put on cookie sheet to cool down.
  2. In a pan, put in oil with garlic clove, onion and bell pepper. Fry until they are soft.
  3. Add the cubed chicken and saute until it’s cooked.
  4. Add a generous pinch of salt and pepper and the tomato sauce.
  5. Bring to a simmer then add 1½ cups of the cooked risotto and the parmigiano. Let cook for 5 min.
  6. Keep the rest of the cooked risotto in your fridge for up to 4 days and use for other dishes.

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