Red Pepper Chicken Risotto (Printable Recipe Version)
Creamy risotto with chicken, bell pepper, and fresh herbs. Simple, rich, and ideal for a comforting dinner.
# Ingredients You’ll Need:
01 -
1 red bell pepper
02 -
1 onion
03 -
400 g chicken thighs
04 -
2 cups heavy cream
05 -
1 cup risotto rice
06 -
Garlic powder to taste
07 -
Paprika powder to taste
08 -
Salt to taste
09 -
Pepper to taste
10 -
⅓ cup chopped parsley
11 -
Freshly grated Parmesan, optional, for serving
# Steps to Make It:
01 -
Cut the chicken thighs into bite-size pieces and marinate them for at least 1 hour, preferably overnight.
02 -
Heat oil in a pan over medium heat. Add the marinated chicken thighs and cook for about 10 minutes until golden brown. Remove the chicken from the pan, leaving any excess oil behind.
03 -
In the same pan, sauté the diced red bell pepper and onion for about 10 minutes until softened and slightly caramelized.
04 -
Add the heavy cream, risotto rice, garlic powder, paprika powder, salt, and pepper to the pan with the vegetables. Stir well to combine. Return the cooked chicken pieces to the pan. Mix everything together and let it simmer over medium heat, stirring occasionally, until the rice is cooked al dente and most of the liquid is absorbed. This typically takes about 15-20 minutes. If the rice needs more liquid to cook through, add water gradually.
05 -
Once the rice is cooked to your liking, stir in the chopped parsley. Adjust seasoning if needed. Serve the risotto hot, garnished with freshly grated Parmesan cheese if desired.