My Military Savings

Dinnertime Recipes

Chicken Risotto


Risotto is an Italian rice specialty made by stirring hot broth into Arborio rice that has been gently sautéed with butter. This labor-intensive technique results in rice that is delectably creamy.

What You Need

  • 2/3 cup Lea & Perrins® Marinade for Chicken
  • 4 tablespoons Wyler’s® Chicken Flavored Granules
  • 1 cup tomato juice
  • 3 tablespoons butter, divided
  • 1 medium onion, chopped
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 1 1/2 cups arborio rice
  • 2/3 cup roasted red pepper, cut into strips
  • 3 tablespoons fresh parsley, chopped


  1. In a medium saucepan over medium-high heat, combine Marinade, granules, juice and 4 cups of hot water. Bring to a boil, reduce heat to medium-low and keep hot.
  2. In a large skillet over medium-high heat, sauté onions in 2 Tbsp. butter. Add chicken and sauté for 4 to 5 minutes. Add rice and stir gently to coat all grains with butter and lightly toast. Reduce heat to medium and add about 2/3 to 1 cup of the simmering liquid, stirring frequently. Add a little liquid at a time after rice has absorbed the liquid that was previously added, keeping the heat steady, not too high or too low, and stirring frequently until all the liquid is absorbed. Continue until all liquid has been added and absorbed.
  3. Remove from heat and let stand for 1 to 2 minutes. Stir in remaining 1 Tbsp. butter and peppers. Sprinkle with parsley and serve hot.

If desired, stir in 1/3 cup grated Parmesan cheese with butter and peppers.

Cooking time (duration)

Prep Time: 10 minutes Cook Time: 40 minutes

Number of servings (yield)

4 servings



Submitted by

Ratings & Reviews

1 review

This was amazing!...I added a little hot sauce to mine and I was impressed. PS: Great as a side-dish too.
Bobbi P. – 01/30/2015 –

Rate this Recipe

Serve.  Save.  Enjoy.