Chicken Risotto with Saffron Recipe

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chicken risotto with saffron recipe

I am calling all risotto enthusiasts! This Italian-inspired Chicken Risotto with Saffron is a dream come true. We’re talking slow-cooked arborio rice, releasing its starch for a luxuriously creamy texture, perfectly balanced by tender chicken and the heady perfume of saffron. Get ready for a spoon-coating richness that’ll leave you wanting more.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Nutritional Information (per serving):

Calories: 450 | Protein: 25g | Carbohydrates: 55g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 950mg | Fiber: 1g


  • 1 cup Arborio rice
  • Two tablespoons of olive oil
  • One small onion, finely chopped
  • Two cloves garlic, minced
  • 500 grams chicken breast, cubed
  • 1/2 teaspoon saffron threads
  • 4 cups chicken broth, warmed
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How to Cook

  1. First, we’ll coax out the aromatics—heat olive oil in a wide saucepan over medium heat. Add the diced onion and garlic, and sauté them until they soften and become translucent.
  2. Now, let’s sear the chicken. Toss in your chicken pieces and cook them until they develop a beautiful golden brown color.
  3. Time for the star ingredient: Arborio rice! Add it to the pan and cook for a minute or two, stirring constantly to coat each rice pearl with the flavorful oil.
  4. Here comes the magic touch. Introduce the saffron, followed by the warm chicken broth. We’ll add it ladle by ladle, allowing the rice to absorb the delicious liquid slowly before adding the next ladleful. It coaxes out the creamy starch that makes risotto so special.
  5. Keep stirring and cooking that risotto! We aim for creamy, al dente rice in about 18-20 minutes. You’ll know it’s done when the rice is tender but still has a slight bite.
  6. Finally, the moment we’ve all been waiting for cheese time! Stir in the Parmesan cheese for a decadent richness. Season the risotto with salt and pepper to perfection, and garnish with chopped parsley for a pop of freshness. Enjoy your culinary creation!

Chicken Risotto with Saffron Recipe FAQs

1. Question: Can I use another type of rice?

Answer: Arborio rice is your best bet for that signature risotto texture, thanks to its high starch content. Carnaroli and Vialone Nano are also worthy contenders. But long-grain varieties like basmati won’t give you the same result. We have another recipe from rice basmati with chicken, check it out chicken and yellow rice recipe for more recipe.

2. Question: Is there a substitute for saffron?

Answer: This golden spice adds a touch of luxury, but don’t fret if you need it. Turmeric can lend a sunny hue, or leave it out and focus on the savory goodness.

3. Question: Can I make this dish vegetarian?

Answer: Can’t do chicken? No problem! Swap it out for your favorite mushrooms, roasted veggies, or tofu. And be sure to use vegetable broth instead of chicken broth to keep it all plant-based.

4. Question: How can I store leftovers?

Answer: Treat your leftover risotto like a risotto party! Store it in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or broth to bring it back to creamy perfection.

5. Question: Can I freeze Chicken Risotto?

Answer: Freezing risotto can be tricky, as it might affect the creamy texture you’ve worked so hard to achieve. Fresh is always best, but if freezing is your only option, it will keep for up to a month.

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