Description
This Easy Red Pepper Risotto is a creamy, comforting dish featuring tender chicken, sweet red bell peppers, and aromatic spices. Finished with fresh parsley and optional Parmesan, it’s a simple yet flavorful meal perfect for weeknight dinners.
Ingredients
Scale
- 1 red bell pepper, diced
- 1 onion, diced
- 400 g chicken thighs, cut into bite-size pieces
- 2 cups heavy cream
- 1 cup risotto rice
- Garlic powder, to taste
- Paprika powder, to taste
- Salt and pepper, to taste
- 1/3 cup chopped parsley
- Freshly grated Parmesan, optional, for serving
Instructions
- Heat a large skillet over medium heat. Add chicken pieces, season with salt, pepper, garlic, and paprika, and cook until browned and fully cooked, about 7–10 minutes. Remove and set aside.
- In the same skillet, sauté onion and red bell pepper until softened, about 5 minutes.
- Add risotto rice to the skillet and stir to coat with the vegetables and any pan juices for 1–2 minutes.
- Gradually add heavy cream in small increments, stirring frequently, allowing the rice to absorb the liquid before adding more. Continue until the rice is creamy and tender, about 18–20 minutes.
- Return the cooked chicken to the skillet and stir to combine with the risotto.
- Remove from heat, stir in chopped parsley, and adjust seasoning with salt and pepper if needed.
- Serve warm, topped with freshly grated Parmesan if desired.
Notes
- Use low-sodium chicken broth instead of cream for a lighter version.
- Stirring constantly helps achieve the creamy texture typical of risotto.
- Red bell pepper can be roasted for deeper flavor before adding.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
Keywords: red pepper risotto, creamy chicken risotto, easy Italian risotto, weeknight dinner risotto