One Pot Chicken and Vegetable Risotto


1 tbsp
olive oil
1 lb
chicken breast, cut into bite size pieces
1 cup
onion, diced
1/4 cup
celery, diced
2 cloves
garlic, minced
1 tsp
rosemary, chopped
1/2 tsp
1/2 tsp
a dash
2 cup
arborio rice
1 1/4 box (40 oz)
chicken broth
1/2 bunch
scallions, chopped
1/2 cup
Parmesan cheese, grated

You can turn leftovers into crispy risotto cakes.

  1. In a large pot, over medium-high heat, add oil and cubed chicken. Sauté for about 3-5 minutes, until the chicken begins to turn white, stirring frequently. Add the onion and celery and sauté for about 2-3 minutes, until tender.

  2. Add garlic, rosemary, oregano, salt, and pepper, stir to combine and cook for about 1-2 minutes, until the garlic is fragrant.

  3. Lower the heat to medium and add the rice and the first 1/2 cup portion of broth. Stir until the broth has mostly absorbed.

  4. Continue to add broth, 1/2 cup at a time, stirring constantly, until liquid absorbs and all the broth has been added, about 15-20 minutes. With the final addition of broth add the peas and carrots, cook for 2-3 minutes, until tender.

  5. Remove the pot from the heat, add the scallions and Parmesan cheese, stirring to combine, and serve piping hot.


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