A flavorful weekend escape: Creamy chicken pepper risotto

This is one of those dishes that becomes a staple in the repertoire. It is made in no time, and the result is always impressive – creamy, aromatic risotto that satisfies both me and any guest. And there’s no boredom here – a slight sweetness from the pepper, the power of spices, and a parmesan finish. Simply delicious.

Ingredients:

• 160 g Arborio rice,
• 2 shallots,
• 1 large red bell pepper,
• 1 single chicken breast,
• 3 cups broth (I use homemade chicken-beef broth),
• 3 tablespoons grated Parmesan cheese,
• 1.5 tablespoons chopped parsley,
• 2 tablespoons butter,
• 2 tablespoons olive oil.

Spices for chicken:

• 4 tablespoons olive oil,
• 1 teaspoon sweet paprika powder,
• 1/3 teaspoon hot paprika powder,
• 1/2 teaspoon dried garlic,
• 1/2 teaspoon curry powder,
• 1 teaspoon oregano,
• 1 flat teaspoon coconut sugar,
• Salt and pepper to taste.

Preparation:

1. Dice the chicken into small cubes. In a bowl, mix them with olive oil and all the spices – don’t skimp, because the spices are key. Let it sit for a while to absorb the flavours.
2. Heat a tablespoon of olive oil in a pan, add the chicken, and fry until nicely browned. Then set it aside.
3. In the same pan, melt butter with the remaining olive oil. Add finely chopped shallots and fry until translucent. Then add the diced pepper and fry together for a few minutes.
4. Add rice and stir – fry for 1–2 minutes until the grains start to turn slightly translucent. This is important for achieving a super creamy risotto.
5. Start adding the broth – gradually, one ladle at a time, while stirring constantly. Wait until the rice absorbs the liquid before adding the next portion. This takes about 18–20 minutes.
6. When the rice is soft but still slightly al dente, add the previously fried chicken. Mix thoroughly.
7. Remove from heat, add Parmesan cheese, parsley, and a little more butter for flavour. Season with salt and pepper – I always taste to get it just right.

Risotto is a classic Italian dish based on a special type of rice with a high starch content – most often Arborio, Carnaroli, or Vialone Nano. Because of this starch, the rice becomes creamy and slightly sticky during cooking, without the need for cream.

What distinguishes risotto?

• It’s cooked in broth, added gradually – one portion at a time, not all at once.
• The rice is stirred constantly to release the starch and achieve that characteristic velvety consistency.
• It's not overcooked – perfect risotto has al dente rice, meaning slightly firm in the middle.
• Often, butter and cheese (e.g., Parmesan) are added at the end – this is known as mantecatura, giving the final "wow" effect in taste and consistency.

Risotto is a very versatile dish – it can be made with mushrooms, vegetables, seafood, chicken, even pumpkin, or beets. It all depends on the additions, but the base – rice + broth + patience – remains the same.

And the best part? Making risotto gives you a total sense of flow – it's a bit like culinary meditation, especially the slow adding and stirring.