Grilled Chicken Risotto


Cheesy grilled chicken risotto is served with roasted cherry tomatoes, zucchini and celery stalks. Refreshing and light spring or summer meal!

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Grilled chicken risotto
Veronique van Ohmydish

Made by Véronique

Published at 2016-04-20, this recipe is for 2 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 08-03-2021

40 minutes 2 people Main course
Grilled chicken risotto


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  • 150 gram risotto rice
  • 1 small onion
  • 2 garlic cloves
  • 100 ml dry white wine
  • 1/2 liter chicken stock
  • 1 zucchini
  • 3 celery stalks
  • zest of 1 lime
  • 10 cherry tomatoes
  • large handful of Swiss Gruyère cheese
  • olive oil
  • pepper and salt to taste
Grilled chicken risotto ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large skillet
  • medium-sized skillet
  • spatula
  • grill pan
  • Oven
  • small oven dish
  • Grate

Grilled Chicken Risotto

40 minutes 2 people Main course

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Preparation -- 10 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Peel and finely chop the onion and garlic cloves. Rinse the zucchini and celery stalks. Chop the zucchini in small cubes and the celery stalks in pieces.

Grate the swiss gruyère cheese and set aside. Heat up the chicken stock. Remove any excess fat or muscles from the chicken breasts and slice them in half so you'll end up with 4 thin chicken breasts pieces.

Drizzle with olive oil and season with pepper and salt on both sides.  

Grilled chicken risotto
Grilled chicken risotto

Finishing the grilled chicken risotto -- 30 minutes

Heat some olive oil to the large skillet and saute the chopped onion and garlic for one minute on medium heat. Add the risotto rice and saute the rice for 5 to 10 minutes, until they look kind of glossy.

Pour in the dry white wine and wait until it has evaporated. Little by little, keep on adding the chicken stock. Pour in the next bit of stock when it has completely evaporated.

Heat olive oil in the other skillet and saute the chopped zucchini and celery stalks for 5 minutes, or until softened enough. Add them to the risotto and keep on adding chicken stock until the risotto rice is cooked enough.

This will take about 20 minutes. Meanwhile heat up your grill pan. Grill the chicken breasts about 1-2 minutes on each side, turning it so you'll get a grilling pattern.

Meanwhile add the cherry tomatoes to the oven dish, drizzle with olive oil and season with pepper and salt. Roast the cherry tomatoes for 3 minutes in the hot oven.

Finish the risotto with grated gruyère cheese and lime zest. Season with pepper and salt, serve with the roasted cherry tomatoes and enjoy!

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