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Quick Creamy Chicken Risotto

A quick and delicious creamy chicken risotto made with arborio rice, cream of chicken soup, chicken broth, parmesan cheese, and fresh black pepper - ready in 20 minutes.
4
20 min
TOTAL TIME
340
CALORIES
$0.94
PER SERVING
Quick Creamy Chicken Risotto
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Ingredients
5 INGREDIENTS
4 SERVINGS
Freshly Ground Black Pepper
1/2 tsp freshly ground black pepper
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Condensed Cream Of Chicken Soup
10 3/4 oz condensed cream of chicken soup
Arborio Rice
1 cup arborio rice
uncooked
Low Sodium Chicken Broth
1 3/4 cups low sodium chicken broth
Directions
3 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
In a medium-sized saucepan, heat the condensed cream of chicken soup and low-sodium chicken broth over medium-high heat until it comes to a boil.
2
Add the uncooked arborio rice, grated Parmesan cheese, and freshly ground black pepper to the saucepan. Stir well to combine the ingredients.
3
Cover the saucepan, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice is cooked and has absorbed most of the liquid. Serve immediately.
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Health Info
Macros
47g
CARBS
9g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?