Sweet Chicken Risotto
Submitted by maravelousmarilyn
Tender chicken and brown rice simmered in broth with a surprising hit of horseradish and sugar, loaded with bell peppers and black beans. A hearty one-pot dinner topped with Parmesan and ready in 30 minutes.
YIELD
4 servingsPREP
5 minCOOK
25 minREADY
30 minThis isn’t your classic Italian risotto, and that’s exactly what makes it fun.
Brown rice simmers in chicken broth alongside sliced chicken breast, with a sneaky tablespoon of horseradish and a touch of sugar creating this unexpected sweet-savory backbone.
Toss in colorful bell peppers, black beans for protein, and a generous shower of grated Parmesan to finish. One pot, 30 minutes, serious comfort.
Pro Tips
- Slice the chicken thin so it cooks evenly with the rice in the same pot
- Keep the lid on during simmering so the rice absorbs the broth properly
- If using instant brown rice, reduce the broth by about half a cup
- The extra liquid in the pot is intentional. It gives you that creamy, saucy risotto texture
Ingredients
Directions
Sauté onion and chicken in oil for 5 minutes.
Add rice, broth, horseradish and sugar.
Simmer, covered, for 15 minutes or until rice is tender (there should be extra liquid).
Add peppers and black beans.
Simmer for 5 minutes.
Sprinkle with cheese before serving.
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