This Gordon Ramsay Chicken Risotto comes together in about 30 minutes and is an absolute dream, cooking all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the chicken and veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, who doesn’t love a meal that’s both cozy and adaptable?
Ingredients Breakdown
Here’s What You Need:
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 Warm Chicken Stock
50g Parmesan, Grated
½ Bunch Flat-Leaf Parsley, Chopped
Feel free to mix and match based on what you have in your kitchen. In fact, the more you make this, the more you’ll want to throw in whatever veggies or leftovers you have.
Let’s Get Cooking!
How to Make Gordon Ramsay Chicken Risotto
Heat the Oil : In a large pot over medium heat, add 1 tbsp olive oil and let it shimmer, this is where your risotto journey begins!
Cook the Bacon : Toss in 100g smoked bacon lardons and cook until they’re crispy, which should take about 5 minutes. Once they’re golden brown and crunchy, remove and set aside. You’ll want those crispy bits for later!
Sauté the Onions : In the same pot, melt 2 tbsp butter (swoon!). Add the diced onion and cook until translucent, about 3-4 minutes. The smell? Absolutely divine!
Brown the Chicken : Now, add your 4-6 boneless, skinless chicken thighs. Season with a couple pinches of salt and pepper and cook until they’re starting to get that golden brown color, around 5-6 minutes. Don’t forget to stir occasionally!
Garlic Time : Toss in 2 minced garlic cloves and cook until fragrant, trust me, that’s about 30 seconds and you’ll smell it!
Toast the Rice : Now’s the time for the 300g Arborio rice! Cook it with the chicken and aromatics, stirring frequently for 2-3 minutes until the rice looks all shiny and glossy.
Add the Wine : Pour in your 150ml dry white wine. This is the deglazing moment, scrape the yummy bits off the bottom, let it all cook until the liquid evaporates, about 1-2 minutes. The flavor is going to be sparkly!
Gradually Add Stock : Next, it’s time to bring in the 1.5L warm chicken stock. Add it slowly, a ladle at a time, stirring frequently. Trust me, this part is crucial for that creamy consistency we all crave. This will take around 20 minutes, and you’ll know it’s ready when the rice is just al dente and that creamy texture is reached.
Mix in the Good Stuff : Stir in the reserved crispy bacon, any remaining butter, 50g Parmesan, and ½ bunch chopped parsley. Give it all a good mix and let it rest for 5 minutes before serving.
Why I Love This Recipe
This is my go-to recipe when I need something comforting and satisfying but don’t have hours to spend in the kitchen. Seriously, I’m a real sucker for creamy risotto, and this one delivers. Plus, the best part is the versatility! You can really use what you’ve got on hand, cooked veggies, different proteins, or even leftover rice! It’s become a family favorite, and I can guarantee you that my picky eaters will ask for seconds!
If you loved this Gordon Ramsay Chicken Risotto, be sure to check out my Gordon Ramsay Onion Boil, my Garlic Parmesan Cheeseburger Bombs, or my Taco Cups! You’ll find tons of awesome recipes waiting just for you!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! It’s a lifesaver for busy weeknights when time is tight.
One Pot Magic
Minimal cleanup required, everything cooks in one pot, meaning less fuss for you. Who doesn’t love that?
Comfort Food
This risotto is loaded with tons of flavor and creamy goodness, it’s the epitome of comfort food that warms the soul.
Customizable
Feel free to use whatever ingredients you have on hand. Got some veggies lying around? Toss them in!
Budget-Friendly
All these are affordable, everyday ingredients that won’t break the bank.
Serving & Storage Tips
How to Serve This Risotto
Serve your risotto hot, and maybe with a sprinkle of additional parmesan and a wedge of lemon for a fresh kick. It pairs wonderfully with a crisp salad or some roasted veggies!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions
For the best results, reheat in a pot over low heat, adding a splash of stock or water to help revive that creamy texture.
Freezer Friendly
This risotto is best enjoyed fresh due to its creamy nature but can be frozen! It’ll keep in the freezer for up to 2 months. When you’re ready to eat, just thaw in the refrigerator overnight and reheat on the stove.
If you’ve stuck around till now, thank you! It’s been such a pleasure sharing this Quick and Easy Gordon Ramsay Chicken Risotto recipe with you. Cooking truly brings us together, and I can’t wait for you to enjoy every delicious bite of this fabulous dish that’s designed for busy families like ours. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Gordon Ramsay Chicken Risotto
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting family classic ready in 30 minutes, this easy chicken risotto is versatile and perfect for weeknight dinners.
Ingredients
- 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 Warm Chicken Stock
- 50g Parmesan, Grated
- ½ Bunch Flat-Leaf Parsley, Chopped
Instructions
- In a large pot over medium heat, add 1 tbsp olive oil and let it shimmer.
- Toss in 100g smoked bacon lardons and cook until crispy, about 5 minutes. Remove and set aside.
- Melt 2 tbsp butter in the same pot and add the diced onion. Cook 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 minced garlic and cook until fragrant, about 30 seconds.
- Add 300g Arborio rice and stir frequently for 2-3 minutes.
- Pour in 150ml dry white wine and cook until it evaporates, about 1-2 minutes.
- Gradually add 1.5L warm chicken stock, stirring frequently, for about 20 minutes until creamy and al dente.
- Stir in the reserved bacon, remaining butter, 50g Parmesan, and parsley. Let rest for 5 minutes before serving.
Notes
Feel free to mix and match ingredients based on what you have. Serve hot with additional parmesan and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
