Long-Grain Rice Chicken Risotto

Long grain rice chicken risotto recipe

The Spruce / Victoria Heydt

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 to 8 servings
Yields: 6 to 8 bowls
Nutritional Guidelines (per serving)
871 Calories
47g Fat
33g Carbs
75g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 871
% Daily Value*
Total Fat 47g 60%
Saturated Fat 14g 72%
Cholesterol 226mg 75%
Sodium 849mg 37%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Protein 75g
Calcium 207mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It may come as a surprise to purists who always use arborio rice, but regular long-grain rice works well in this risotto. 

You can use as little as 4 cups or as much as 6 cups broth in this recipe. If don't like a runny risotto, use the smaller amount. If you like your risotto soupier, you'll need to add more broth.

The only trick to risotto is to stir it constantly. This stirring action roughs up the rice as it cooks, forcing it to release starch into the liquid, which thickens the risotto to give it the characteristic creamy, velvety texture.

Serve this easy classic recipe with a nice green salad. A glass of white wine or iced tea is the perfect complement.


  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 onion (finely chopped)
  • 3 cloves garlic (minced)
  • 2 cups uncooked long grain rice
  • 4 to 6 cups chicken broth
  • Optional: 1 teaspoon dried basil (or thyme leaves)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons butter

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken risotto
    The Spruce / Victoria Heydt
  2. Cut the chicken breasts into 1 1/2 inch pieces and sprinkle with the salt and pepper.

    Cut chicken breasts
    The Spruce / Victoria Heydt
  3. In a heavy saucepan or dutch oven, heat the olive oil over medium heat. Add the onion and garlic, and cook for 5 minutes until tender, stirring frequently.

    Add onion in saucepan
    The Spruce / Victoria Heydt
  4. Then add the chicken pieces to the saucepan, and cook and stir until the chicken begins to brown slightly, about 3 minutes.

    Add chicken in pan
    The Spruce / Victoria Heydt
  5. Add the rice, and stir to coat. Cook for 2 minutes over medium heat, stirring constantly.

    Add the rice
    The Spruce / Victoria Heydt
  6. Add 1 cup chicken broth to the saucepan, and cook until liquid is reduced, stirring constantly.

    Add chicken broth to saucepan
    The Spruce / Victoria Heydt
  7. Continue adding the chicken broth to keep the rice covered in liquid, stirring frequently. Make sure most of the liquid is absorbed by the rice before adding more. Total cooking time should be about 25 minutes, or until the rice is tender.

    Add chicken to pot
    The Spruce / Victoria Heydt
  8. Add the basil, cheese, and butter to the saucepan just before serving, stirring to melt.

    Add basil, cheese, and butter
    The Spruce / Victoria Heydt
  9. Cover the pot and let it stand for five minutes off the heat, then serve immediately.

    Cover the pot
    The Spruce / Victoria Heydt
  10. Enjoy!

    Chicken risotto
    The Spruce / Victoria Heydt