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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
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.
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?