Bity
This chicken risotto with smoky bacon and sweet peas is the bowl I reach for when the evenings draw in and I want something soft, creamy and comforting. It’s the sort of supper you eat curled up on the sofa with a spoon, and nobody is allowed to talk until they’ve finished.
In short, this chicken risotto is arborio rice cooked slowly in hot chicken stock with browned chicken thighs and smoky bacon, then finished with peas, mascarpone, Parmesan and lemon. It takes about 50 minutes, with 15 minutes of chopping and about 35 minutes at the stove, serves 6 and works out at about 650 calories per serving.
I’ll be honest, I used to think risotto was fussy restaurant food. Then a friend from Milan told me the secret is simply patience and hot stock, not constant frantic stirring. In fact, with a glass of wine in one hand and a wooden spoon in the other, it’s one of the most relaxing things I cook.
Quick Breakdown
Why You’ll Love This Chicken Risotto
- Properly creamy. Mascarpone, a splash of double cream and Parmesan make it silky and luxurious.
- One pan. The bacon, chicken and rice all cook together, so the flavours build in layers.
- Bright, not heavy. Lemon juice, zest and fresh herbs lift all that richness right at the end.
- Freezer staples. Frozen peas are actually ideal here, sweet and perfectly tender.
- On the table in 50 minutes. Fifteen minutes of chopping and about 35 minutes at the stove.
Ingredient Notes
- Chicken thighs. One pound (500 g) of boneless, skinless thighs, cut into bite-size pieces. Thighs stay juicy through the long simmer; ThermoWorks explains why thigh meat is more forgiving and even better cooked past 165°F.
- Smoked bacon. Seven ounces (200 g), diced. It seasons the whole pan with its smoky fat.
- Butter, shallots and garlic. One tablespoon of butter, two finely diced shallots and three cloves of garlic. Shallots are sweeter and gentler than onion.
- Arborio rice. One and a half cups (300 g). Never rinse it, because the surface starch is what makes the sauce creamy.
- Dry white wine. Half a cup (120 ml). It adds acidity; extra stock works if you’d rather skip it.
- Hot chicken stock. Four cups (960 ml), kept warm in a pan beside you.
- Frozen peas. One cup (150 g). Harvard Health notes that fresh or frozen green peas bring fibre, protein and vitamins to the bowl, too.
- Mascarpone, double cream and Parmesan. 125 g mascarpone, half a cup (120 ml) of double cream and half a cup (50 g) of grated Parmesan.
- Lemon, chives and parsley. One tablespoon of lemon juice plus the zest of a lemon, two tablespoons of chives and one of parsley.
- Salt and black pepper. About a teaspoon of salt and half a teaspoon of pepper, added at the end to taste.
What Rice Is Best for Chicken Risotto?
Arborio or carnaroli rice is best. Risotto is an Italian rice dish where short grain rice is cooked slowly in stock, so it releases starch and turns creamy while each grain keeps a little bite. Arborio is the easiest to find and works beautifully. Carnaroli is a touch more forgiving and holds its shape even better, so grab it if you see it.
Avoid long grain rice such as basmati or jasmine. It doesn’t have enough of the right starch, so you end up with wet rice rather than a silky chicken risotto.
Do You Have to Stir Risotto Constantly?
No, risotto does not need constant stirring. Stir often, but not obsessively. Frequent stirring rubs starch off the grains and helps them cook evenly; however, you can step away for a minute between ladles. The important part is adding the stock hot, one ladle at a time, and letting each addition mostly absorb before the next.
How To Make Chicken Risotto
1. Start with butter and bacon. First, melt the butter in a large sauté pan or Dutch oven over medium heat. Add the bacon and cook until it begins to crisp.
2. Brown the chicken. Next, add the chicken pieces and cook until lightly browned all over.
3. Soften the aromatics. Then stir in the shallots and cook for 2 to 3 minutes until softened. Add the garlic and cook for 30 seconds more.
4. Toast the rice. After that, stir in the rice and cook for 1 minute, coating every grain in the fat.
5. Add the wine. Pour in the white wine and stir until it is mostly absorbed.
6. Ladle in the stock. Now add the hot stock one ladle at a time, stirring frequently and letting each addition absorb before adding more. Keep going for 20 to 25 minutes, until the rice is tender and creamy.
7. Stir in the peas. Add the frozen peas and cook for 2 minutes.
8. Make it creamy. Then add the mascarpone, double cream, Parmesan, lemon juice and lemon zest, and stir until smooth and glossy.
9. Finish and serve. Finally, fold through the chives and parsley, taste and season with salt and pepper. Serve straight away with extra Parmesan and a little more lemon zest on top.
Why Is My Risotto Too Thick?
Risotto gets too thick when it sits off the heat, runs short of liquid or is cooked with cold stock. Stir in a little warm stock just before serving until it ripples gently again. The common causes:
- It sat too long. Risotto keeps thickening off the heat. Stir in a little warm stock just before serving.
- Not enough liquid. Rice varies. If it’s still chalky when the stock runs out, carry on with hot water.
- Cold stock. Cold liquid stalls the cooking and makes the starch gluey. Keep it hot.
- Too much cheese at once. Add the creamy finish off a high heat and stir gently so it melts rather than clumps.
Tips for the Best Chicken Risotto
- Use a wide, heavy pan. More surface area means more even cooking and less sticking.
- Taste before salting. Bacon, stock and Parmesan are all salty already.
- Aim for “all’onda”, the Italian for wavy: it should ripple gently when you shake the pan.
- Use homemade stock if you have it. My slow cooker chicken stock makes this chicken risotto taste even richer.
- Warm your bowls. Risotto cools and stiffens quickly on a cold plate.
Storage and Reheating
- Fridge. Store leftovers in an airtight container for up to 3 days.
- Reheating. Add a splash of chicken stock, milk or water and warm gently in a pan, stirring, because it thickens considerably once chilled.
- Freezing. I don’t recommend it. The creamy texture can turn grainy after thawing.
- Leftover idea. Roll cold risotto into balls, crumb them and fry or air fry into arancini.
Variations and Substitutions
- Chicken breast. It works, although thighs give more flavour and stay juicier.
- No wine. Replace it with extra chicken stock and an extra squeeze of lemon.
- No mascarpone. Full-fat cream cheese can be used in a pinch, though mascarpone gives the smoothest result.
- Leftover roast. Shred leftover roast chicken and stir it in with the peas instead of browning raw pieces.
- Mushrooms. Top each bowl with my garlicky air fryer mushrooms for an earthy twist.
What to Serve With Chicken Risotto
Chicken risotto is a complete meal in a bowl, so it only needs something fresh alongside. I like a peppery rocket salad dressed with lemon and olive oil, or simple steamed green beans or tenderstem broccoli.
If you have bread lovers at the table, a basket of warm soft dinner rolls or garlic bread is perfect for wiping the bowl clean.
Frequently Asked Questions
Ingredients and Swaps
Can I use chicken breast instead of thighs in chicken risotto?
Yes. Use the same one pound (500 g), cut into bite-size pieces, and cook it to 165°F (74°C). Thighs give more flavour and stay juicier through the long simmer.
Can I make chicken risotto without wine?
Yes. Replace the half cup (120 ml) of dry white wine with extra hot chicken stock and add an extra squeeze of lemon.
Can I use frozen peas in risotto?
Yes. Frozen peas are ideal; stir the cup (150 g) in straight from the freezer once the rice is tender and cook for 2 minutes.
What can I substitute for mascarpone in risotto?
Full-fat cream cheese, using the same 125 g, works in a pinch, although mascarpone gives the smoothest texture.
Cooking and Leftovers
How do you fix risotto that is too thick?
Stir in a little warm stock, a splash at a time, until it loosens and ripples gently when you shake the pan. Risotto keeps thickening off the heat, so do this just before serving.
Can I make chicken risotto ahead of time?
Not ideally, because risotto is best served fresh. Leftovers do reheat well: warm them gently in a pan with a splash of stock, milk or water, stirring until hot.
Can you freeze chicken risotto?
No, it isn’t suitable for freezing, as the creamy texture can become grainy after thawing. Keep leftovers in the fridge instead.
How long does chicken risotto last in the fridge?
Up to 3 days in an airtight container. Refrigerate it within 2 hours of cooking and reheat it with a splash of liquid until steaming hot, 165°F (74°C), all the way through.
Ingredients
- 1 tablespoon butter
- 7 ounces smoked bacon diced (200 g)
- 1 pound boneless skinless chicken thighs cut into bite-sized pieces (500 g)
- 2 shallots finely diced
- 3 cloves garlic minced
- 1 1/2 cups Arborio rice 300 g
- 1/2 cup dry white wine 120 ml
- 4 cups hot chicken stock 960 ml
- 1 cup frozen peas 150 g
- 4.4 ounces mascarpone cheese 125 g
- 1/2 cup double cream 120 ml
- 1/2 cup grated Parmesan cheese 50 g, plus extra to serve
- 1 tablespoon lemon juice 15 ml
- 1 lemon zest only
- 2 tablespoons fresh chives chopped (6 g)
- 1 tablespoon fresh parsley chopped (4 g)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat the butter in a large sauté pan or Dutch oven over medium heat.
- Add the bacon and cook until beginning to crisp.
- Add the chicken pieces and cook until lightly browned.
- Stir in the shallots and cook for 2 to 3 minutes until softened.
- Add the garlic and cook for 30 seconds.
- Stir in the risotto rice and cook for 1 minute, coating every grain with the fat.
- Pour in the white wine and stir until mostly absorbed.
- Add the hot chicken stock one ladle at a time, stirring frequently and allowing each addition to absorb before adding more.
- Continue until the rice is tender and creamy, about 20 to 25 minutes.
- Stir in the peas and cook for 2 minutes.
- Add the mascarpone, double cream, Parmesan, lemon juice and lemon zest.
- Stir until creamy and smooth.
- Fold through the chives and parsley.
- Taste and season with salt and black pepper as needed.
- Serve immediately with extra Parmesan and a little extra lemon zest on top.
