Simple Chicken Risotto


  • 1 tablespoon of vegetable oil
  • 700g or thereabouts of skinless and boneless chicken breast, chopped into 1 inch chunks
  • 1 celery stick, chopped
  • 1 carrot chipped
  • 1 red pepper chopped
  • Creamy chicken soup (buy it and save time!)
  • Creamy mushroom soup (again – cheat by using a can!)
  • 1 tablespoon of freshly grated cheese – preferably parmesan.
  • A little chicken stock made from a stock cube and boiling water
  • 1 cup of uncooked long grain white rice


  1. Heat the oil in a heavyish frying pan over a medium high head.
  2. Now, add the skinless, boneless, chicken breast and cook until browned. You’ll need to be stirring frequently at this point.
  3. Add the celery, onions and chopped carrot, along with red pepper. Stir for 5 minutes.
  4. Add the chicken and mushroom soups, and stir gently until warm.
  5. Add the freshly grated parmesan cheese.
  6. Add the chicken stock and bring to the boil.
  7. Stir in the rice and reduce to a low heat.
  8. Cover and cook for about 23-30 minutes (or until the chicken is cooked through and the rice is a creamy texture).

Our Top Tips

  • Serve with a crisp white wine and a rocket and watercress salad. Simple, creamy and delicious!
  • Traditional risotto has a characteristically creamy and silky taste and texture. However, it takes time and a lot of patience. This simple creamy chicken risotto is for those who have other stuff to do. So, instead of using the traditional arborio rice, I have substituted the recipe with long grain rice. The trick is to add creamy soups to give the dish a silky taste. The parmesan cheese helps, too.
  • The red, orange and green vegetables add a colourful touch to the recipe, as risotto or its lookalike can be deliciously oozy, but look a bit….well, white.

Image and recipe credit to:

Arrange A Viewing
Click the button to arrange a viewing, or apply online by registering with us

Arrange Viewing

Last Minute Availability