Red Pepper Chicken Risotto

Red Pepper Risotto has become my go-to recipe for those cozy evenings when I want something comforting but a little special. Bringing together creamy rice tender chicken and the sweet smoky depth of bell pepper this dish always impresses and satisfies without demanding much fuss.

The first time I made this was on a rainy evening when family showed up unannounced. It was ready in under an hour and everyone raved about the flavors.

Ingredients

• Red bell pepper: gives a sweet mild flavor and gorgeous color look for peppers with glossy skin and no soft spots
• Onion: builds depth and sweetness yellow or white work for this recipe
• Chicken thighs: stay juicy and tender use boneless skinless for easy prep
• Heavy cream: makes the risotto really rich and velvety use full fat for best results
• Risotto rice: releases starches for that signature creamy finish arborio is a good choice
• Garlic powder and paprika powder: add subtle heat and smokiness opt for Hungarian sweet paprika if you can
• Salt and pepper: for balance freshly ground pepper adds more complexity
• Chopped parsley: gives a burst of freshness flat leaf is especially flavorful
• Freshly grated Parmesan: brings umami and saltiness use the real deal if possible

Step-by-Step Instructions

Prepare the Chicken:

Cut chicken thighs into bite-size pieces and marinate them with a sprinkle of salt pepper and a bit of paprika. Let them rest for at least an hour in the fridge overnight works even better for more flavor.

Brown the Chicken:

Heat oil in a large skillet over medium heat. Add the marinated chicken pieces and cook for about ten minutes until each piece is golden and cooked through. Transfer the chicken out of the pan and leave behind any excess oil which will add flavor to the next steps.

Sauté the Vegetables:

Dice the red bell pepper and onion. Place them in the same skillet and cook over medium heat for about ten minutes stirring often. Wait for them to become soft and slightly caramelized to get their sweetness at its best.

Start the Risotto:

Add the heavy cream and risotto rice right into the pan with the softened vegetables. Sprinkle over garlic powder paprika salt and pepper. Stir everything together very well making sure all the rice is coated.

Simmer with Chicken:

Return the cooked chicken pieces to the skillet. Stir everything together and adjust the heat to medium so it simmers just gently. Stay close and stir every few minutes to prevent the rice from sticking as it slowly absorbs the creamy mixture. This should take around fifteen to twenty minutes. If it looks too thick add a splash of water at a time.

Finish the Dish:

Once the rice is al dente and has soaked up most of the liquid stir in the chopped parsley. Taste and add more salt or pepper if needed.

Serve:

Spoon the hot risotto into bowls and top with freshly grated Parmesan cheese if you like.

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Parsley is my secret ingredient here. I love how it brightens the whole dish and reminds me of my grandmother’s kitchen. Every time I chop fresh parsley for this recipe her voice plays in my head reminding me that a little green goes a long way.

Storage Tips

Let the risotto cool completely before storing. Keep it in an airtight container in the fridge for up to three days. Reheat gently on the stove adding a splash of water or cream to restore its creamy texture. Avoid freezing as the rice will become mushy.

Ingredient Substitutions

If you do not have chicken thighs chicken breast will work just try not to overcook it. For a vegetarian version omit the chicken and add sautéed mushrooms or extra bell peppers for more body. Plantbased cream can replace regular cream though the flavor will be a touch different.

Serving Suggestions

This dish shines with a simple green salad on the side or some crusty bread to mop up the sauce. I like to add extra Parmesan and a crack of black pepper before serving.

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Cultural Note

Risotto comes from northern Italy and is known for its creamy luxurious texture achieved by stirring rice gently over heat. This version borrows some classic style but leans on cream instead of stock making it slightly less traditional but wonderfully easy and rich.

Common Recipe Questions

→ How do I ensure the risotto is creamy without being mushy?

Stir consistently and add liquid gradually. Cook until the rice is tender but still firm at the center (al dente) for the perfect creamy texture without becoming mushy.

→ Can I substitute chicken thighs with another protein?

Yes, boneless chicken breast works well. For a vegetarian option, try mushrooms or more vegetables.

→ Is Parmesan cheese essential for serving?

While Parmesan adds a savory finish, you can skip it or use another hard cheese to suit your preference.

→ How can I prevent the rice from sticking?

Keep the heat moderate and stir frequently, adding more liquid if the pan becomes too dry as the rice cooks.

→ What type of risotto rice should I use?

Arborio rice is ideal due to its high starch content, which creates a creamy texture as it cooks.

→ Can leftover risotto be reheated?

Yes, reheat gently on the stove with a splash of cream or water to loosen the consistency.