Creamy Chicken Risotto

A comforting dish of creamy risotto with tender chicken and vegetables.

Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.

Per serving (approx.): 45g carbs · 2g sugars · 2g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.

Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.

Ingredients and prices

Swipe the table to see every supermarket.

Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 4. For a different number, use the amounts in the table above.

1. Peel and finely dice the onion. Trim the celery sticks and slice into 0.5 cm pieces. Peel the carrot and dice into 0.5 cm cubes. Cut the chicken thighs into 2 cm bite-sized pieces. Measure 150 g long grain rice into a bowl. Crumble the chicken stock cube into a jug and pour over 600 ml boiling water, stirring until dissolved.
2. Place a wide, heavy-based pan (about 28 cm diameter) over medium heat. Add 1 tbsp vegetable oil and 25 g of the butter. When the butter foams, add the chicken pieces. Cook for 5–6 minutes, stirring occasionally, until golden brown on all sides and no pink remains. Transfer to a plate and set aside.
3. Return the pan to medium heat. Add the remaining 25 g butter. Once melted, add the diced onion, celery and carrot. Cook for 6–8 minutes, stirring frequently, until the vegetables are softened and the onion is translucent but not browned.
4. Stir in the rice and cook for 1 minute, coating the grains in the buttery vegetables. The rice should look slightly toasted at the edges.
5. Pour in a ladleful (about 150 ml) of the hot stock. Stir constantly over medium heat until the liquid is almost fully absorbed, 2–3 minutes. Continue adding stock, a ladleful at a time, stirring and waiting for absorption each time, for 18–20 minutes total. The rice should be tender with a slight bite and the mixture creamy.
6. Reduce the heat to low. Stir in the 100 ml cream and 100 ml semi-skimmed milk. Return the cooked chicken to the pan. Heat gently for 2–3 minutes, stirring, until the chicken is piping hot and the risotto is luxuriously creamy. Season with salt and freshly ground black pepper; taste and adjust.
7. Remove from the heat. Let the risotto rest for 2 minutes. Spoon into warm bowls and serve immediately, with an extra grind of black pepper if liked.

Tips

• Swap chicken thighs for 300 g chicken breast or 200 g frozen diced chicken to reduce cost; cook breast for 4–5 minutes only to avoid dryness.
• Batch-cook the risotto, cool within 1–2 hours, portion into airtight containers and refrigerate for up to 2 days or freeze for up to 3 months. Reheat only once, adding a splash of water or milk, until steaming hot throughout.
• For a vegetarian version, omit chicken and use vegetable stock; stir in 100 g frozen peas with the last ladle of stock for colour and sweetness.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Long grain rice · about 850g left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Egg fried rice, Cheesy Bean & Rice Casserole, Jerk chicken with rice and peas.
• Chicken thighs · about 600g left
  Freeze the raw meat you don't use, well wrapped and labelled, before its use-by date. Defrost in the fridge and cook within 24 hours. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Chicken Stroganoff.
• Onion · about 850g left
  Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
• Celery sticks · about 400g left
  Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Lentil and vegetable soup, Beef and Ale Pie, Kedgeree.
• Carrots · about 400g left
  Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg.
• Chicken stock cubes · about 90g left
  Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Paella with chicken and chorizo.
• Cream · about 150ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Chicken Stroganoff, Creamy butternut squash soup.
• Unsalted butter · about 200g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).