This Gordon Ramsay Chicken Risotto Recipe comes together in about 30 minutes and all in one pot, making it a quick weeknight meal that your family will love! You can easily switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. So if you’re looking for a cozy dinner that feels special but doesn’t require hours in the kitchen, this risotto is the answer!
Ingredients You’ll Need for This Flavorful Risotto
- 1 tbsp Olive Oil
- 100g Smoked Bacon Lardons or Pancetta
- 2 tbsp Butter
- 1 Large Onion, Finely Diced
- 4-6 Boneless, Skinless Chicken Thighs
- 2 Garlic Cloves, Minced
- 300g Arborio or Carnaroli Rice
- 150ml Dry White Wine
- 1.5L Chicken Stock, Warm
- 50g Parmesan, Grated
- ½ Bunch Flat-Leaf Parsley, Chopped
Let’s Get Cooking!
How to Make Gordon Ramsay Chicken Risotto
- Heat the Olive Oil : In a large pot, heat the olive oil over medium heat until shimmering.
- Crisp the Bacon : Add the smoked bacon lardons (or pancetta) and cook until crispy, about 5 minutes. So aromatic! Once done, remove it with a slotted spoon and set aside on a paper towel to drain.
- Cook the Onion : In the same pot, add 1 tablespoon of butter and let it melt. Then toss in the finely diced onion, cooking until it’s translucent, about 3-4 minutes. Make sure to stir occasionally to prevent burning.
- Sear the Chicken : Add the chicken thighs, seasoning them with a couple of pinches of salt and pepper. Cook until golden brown on the outside, about 5-6 minutes. Ah, the smell just fills the kitchen! Add the minced garlic and stir until fragrant, that’s just about 30 seconds.
- Toast the Rice : Now add the Arborio rice, stirring it around in the pot to coat it in all that flavorful goodness. Cook for about 2-3 minutes until slightly toasted, you’re looking for that nutty aroma.
- Deglaze the Pot : Pour in the white wine, scraping up all the yummy bits off the bottom of the pot. This will take about 1-2 minutes until the liquid has mostly evaporated.
- Add the Stock : Begin adding the warm chicken stock a ladle at a time, stirring often. Allow the rice to absorb most of the stock before adding the next ladle. You should be simmering gently here, this process will take about 20 minutes. Keep stirring so it doesn’t burn, and you’ll know it’s done when the rice is creamy and al dente.
- Final Touches : Remove the pot from heat and stir in the crisp bacon, the remaining tablespoon of butter, grated Parmesan, and chopped parsley. Here comes the indulgence! Creamy, cheesy, and oh so comforting!
- Let It Rest : Cover the pot and let it sit for about 5 minutes. This helps it thicken up just a bit. Then scoop it into bowls and prepare for your family to rave about it!
Why I Love This Recipe!
This is my go-to recipe when I want something comforting yet quick! I’m a real sucker for creamy risottos, and this one hits all the right notes rich, comforting, and oh-so-satisfying! The best part is you can throw in whatever you have on hand veggies, different meats, or even beans and it’ll still come out amazing. Honestly, the versatility just makes my heart sing!
If you loved this Gordon Ramsay Chicken Risotto, be sure to check out my Gordon Ramsay Shrimp Risotto, my Gordon Ramsay Pan Seared Scallops, or my Gordon Ramsay’s Irish Lamb Stew! They’re all perfect for busy weeknights and loaded with flavors your family will love!
Why This Recipe Works
Quick & Easy
This risotto comes together in under 30 minutes, making it perfect for a busy weeknight dinner. I mean, who doesn’t want a homemade meal without spending hours in the kitchen?
One Pot
Minimal cleanup required! You will only need one pot, making it easy to whip up and even easier to clean, bonus!
Comfort Food
It’s loaded with tons of flavor, and trust me, it feels like a warm hug in a bowl. Plus, who can resist the creaminess that comes from that Arborio rice and Parmesan? Delicious!
Customizable
Use whatever ingredients you have! That’s the beauty of this dish, leftover veggies? Toss ‘em in. Extra herbs or spices? Go for it! The only constant are those beautiful chicken thighs and the rice.
Crowd-Pleaser
The whole family will love this! My kids devour every last spoonful! And it impresses my friends, making it a perfect choice for dinner parties too!
Serving and Storage Tips
How to Serve This Risotto
This creamy risotto is perfect on its own, but might I suggest pairing it with a fresh salad or some garlic bread? You could even add a light, crisp white wine for a touch of elegance.
Storage
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. It’s such a great meal to prep in advance!
Reheating Instructions
To reheat, stir in a splash of chicken stock or water to loosen the risotto; pop it in a saucepan over low heat until warmed through. You can also use the microwave, but add a little liquid and cover to avoid it drying out too much.
Freezer Friendly?
Yes! You can freeze the risotto for up to a month. Make sure to allow it to cool completely before transferring to a freezer-friendly container. Just know that the texture may change slightly after thawing, but it’ll still be tasty!
And there you have it an easy, warm, and comforting Gordon Ramsay Chicken Risotto Recipe that will become your family’s favorite. Happy cooking!
Enjoy this delightful taste of comfort, and remember: cooking doesn’t have to be a chore. With recipes like these, it can be a joyous experience, bringing people together around the table! Follow us on Pinterest for daily meal inspiration!
Gordon Ramsay Chicken Risotto
Ingredients
Method
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the smoked bacon lardons (or pancetta) and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
- In the same pot, add 1 tablespoon of butter and let it melt. Then toss in the finely diced onion, cooking until translucent, about 3-4 minutes.
- Add the chicken thighs, season with salt and pepper, and cook until golden brown, about 5-6 minutes. Add garlic and stir until fragrant, about 30 seconds.
- Stir in the Arborio rice for about 2-3 minutes until slightly toasted.
- Pour in the white wine, scraping up the bits off the bottom of the pot; cook for about 1-2 minutes until mostly evaporated.
- Gradually add the warm chicken stock, a ladle at a time, stirring often, until fully absorbed, about 20 minutes.
- Remove from heat and stir in the crispy bacon, remaining butter, grated Parmesan, and chopped parsley.
- Cover the pot and let it sit for about 5 minutes, then serve.