Chicken and Olive Risotto

We love risotto.

It’s healthy, easy and a great way to use up odd bits left in the fridge.

And every time I read posts about it being a lot of work and / or difficult I want to stick my hand through the monitor and shake someone.

Risotto does not have to be stirred constantly… Often, and vigorously yes; constantly, no.

Think about it: Italian home cooks and restaurant cooks chained to the cook-top every time they make risotto?

And this bit about adding butter to make it creamy….. It’s the rice and the cooking method that makes it creamy – as long as you don’t over cook it. Take it off the heat while it’s still, well, creamy.

Trust me: it’s quick and easy.

Chicken and Olive Risotto

Total time: 30 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1/2 medium leek, trimmed and sliced
  • 2 tsp olive oil
  • 3/4 cup (2oz, 60gr) Parmesan cheese – freshly grated
  • 1/3 cup mixed olives, sliced
  • Condimenti:
  • 1 chicken breast, boneless, skinless (app. 8oz, 240gr), cut into small pieces
  • 1/2 medium leek, trimmed and siced
  • 1/2 red pepper, chopped
  • 1 cup (8oz,240 gr) tomato, chopped
  • 2 tsp olive oil

Chicken Olive Risotto


  • Heat chicken stock and keep hot over low heat.
  • In medium saucepan heat oil; add the leek and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.  Before adding the last 1/4 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.  If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, condimenti, olives, and stir well. Serve immediately.
  • Condimenti:
  • Heat oil in a medium skillet.   Add leeks, pepper and sauté until tender, about 10 minutes.
  • Add chicken and sauté until cooked through.
  • Add tomatoes, reduce heat and cook very softly until needed.

Print Recipe

Interested in more risotto recipes?

Some pasta recipes?

Pasta & Risotto

Pasta & Risotto

All of the recipes are for two (in the case of the lasagne that would be 2 people for 2 meals, or 4 servings…).

I cook for two.

A lot of people cook for two.

If you cook for more all of the recipes double or triple easily. I’ve always thought that doubling a recipe is simple; cutting it in half can be more challenging.

Have a look – available as an e-book for all readers and in actual paper for those who like their cook books to be books.

4 thoughts on “Chicken and Olive Risotto”

  1. I am going through a risotto phase at the moment. I tend to do things many, many times until I have them absolutely perfected, probably 5 times a week. If I am using chicken I will buy a whole bird, roast it, remove the meat and use the carcase plus cooking juices to make the stock. Whatever I’m doing it will always involve plenty of garlic and chillies (which I see you don’t use).

    • Hi Nic, thanks for stopping by ! No, I don’t use chillies… I have a wimpy palate and can’t take the heat lol As to garlic – some risottos yes, but not all. You are right, tho… I should use more garlic.

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