Chicken Risotto
Submitted by megmegbab
A quick chicken risotto with tender zucchini, scallions, and pimentos stirred into seasoned rice and finished with melted cheese. Simple comfort food for busy nights.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
60 minNot every risotto needs to involve 45 minutes of stirring at the stove.
This shortcut version uses already-cooked rice and chicken, tossed with sauteed zucchini, scallions, and bright pimentos for a pop of color.
A handful of grated cheese melted in at the end gives it that creamy, cozy finish you crave from a risotto without all the fuss.
It feeds eight, comes together fast, and is a brilliant way to use up leftover chicken and rice.
Pro Tips
- Day-old refrigerated rice works best here since it holds its shape and won’t get gluey
- Use Parmesan or Gruyere for the cheese to get that nutty, savory depth
- Toss in a handful of fresh spinach or peas in the last minute for extra color and nutrients
Ingredients
Directions
Cook the zucchini and onions in small amount of water until tender, about 5 to 10 minutes.
Add other ingredients, except for cheese.
Cook and stir until heated through.
Remove from heat, stir in cheese, serve.
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