Risotto with Chicken and Roasted Peppers Recipe

  • Yield:

    4 servings

  • Total Time:

    1 hr

  • Prep Time:

    20 mins

  • Cook Time:

    40 mins


  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 quart chicken OR vegetable broth (about)
  • 1/4 cup Mazola® Corn Oil
  • 8 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1-1/2 cups arborio rice
  • 1 cup dry white wine
  • 3/4 cup freshly grated Parmesan cheese (3 ounces)
  • 1/2 cup thinly sliced fresh basil leaves
  • 1/8 teaspoon freshly ground black pepper


  1. Step 1) Place bell peppers, cut side down, on baking sheet lined with foil. Flatten with palm of hand. Broil 3 inches away from heat until blackened. Remove from oven. Wrap peppers in the foil; let stand 10 minutes to loosen skin. Peel off skin; chop peppers and set aside.
  2. Step 2) Heat chicken broth in a medium saucepan over low heat; simmer, don't boil.
  3. Step 3) Heat 2 tablespoons oil in a large deep skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until completely cooked through. Remove chicken from pan and set aside.
  4. Step 4) Return skillet to heat and reduce heat to medium. Heat remaining 2 tablespoons oil. Add onion and garlic; cook 2 minutes, stirring frequently. Add rice; cook and stir 5 minutes. Add wine; cook 1 minute or until wine is absorbed, stirring constantly. Add a ladleful of broth, stirring frequently, adding more as broth is absorbed. Continue adding broth and cooking, stirring frequently, until rice is al dente, 20 to 25 minutes (add a little hot water if necessary). Stir in chicken and roasted bell peppers; cook 2 minutes, stirring constantly.
  5. Step 5) Remove from heat. Stir in Parmesan cheese and basil; season with black pepper. Serve immediately.