A risotto was one of the first dinners I learned to make after moving out of home - and this pesto chicken risotto officially comes out on top as a favourite. I'll admit I was intimidated but it turns out it's actually simple, made in one pan, and perfect for busy weeknights. It's a go-to comfort meal that doubles as an easy meal-prep option for the week ahead (with my tips for storing and reheating).
TL;DR
- Prep time: 5 minutes Cook time: 30 minutes
- Meal prep: balanced with a source of protein (chicken), carbs (arborio rice) and veggies (peas)
- Fridge storage: Store in air tight containers for up to 4 days.
- Freezer storage: Undercook so it doesn't go mushy. Store 3-6 months
- Reheating: Add 2 tablespoon water / stock before reheating 1 min intervals (stirring in between) for approx. 3 minutes
- Customise: Use store-bought or homemade pesto, adjust veg
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Why you'll love this recipe
Risotto-style comfort. There's something soothing about a creamy bowl of risotto that hits the spot. If you're after more risotto inspo, try my chicken mushroom risotto with bacon and creamy feta pumpkin risotto.
Chicken thigh. Boneless chicken thighs stay juicy and reheat better than breast, making them ideal for busy weeks. See also Vietnamese lemongrass chicken rice bowl and chicken chorizo paella for more.
Basil pesto. Fresh basil pesto adds big herby flavour and cuts through the creaminess. Extra pesto? Try my baked chicken pesto gnocchi or my slow cooker chicken pesto.
Ingredients
Boneless chicken thighs. Thighs are juicy and forgiving. I keep them whole as they store and reheat better that way but you could dice or use chicken breast if you prefer.
Arborio rice. The short-grain texture releases starch as it cooks, creating that creamy risotto consistency. You can find this easily in most supermarkets.
Chicken stock. I use my homemade chicken stock recipe and highly recommend warming the stock up before adding as cold stock slows down the cooking and affects the texture.
White wine (or white wine vinegar). Adds brightness and balances the richness; skip or sub lemon juice if you'd rather not cook with wine.
Green peas. I did experiment a bit with different types of veggies and ultimately landed on green peas because you can get them frozen and add them right at the end meaning you don't really have any extra cook time and keeps the risotto in one pan.
Parmesan cheese. I highly recommend freshly grating parmesan yourself and getting one with the rind. It'll make all the difference in the final flavor.
Homemade basil pesto. Made with basil, olive oil, pine nuts, parmesan, garlic and lemon juice. I use this pesto in my pesto orzo with sundried tomatoes and it is fantastic.
Pine nuts and basil can both be a little on the expensive side so I've included some options for substitutions below.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Substitutions and variations
Pine nuts. Pine nuts are traditional in a pesto, but you can substitute for another type of nut including cashews or walnuts. They'll change the flavor slightly, but they'll be more affordable.
Basil. Basil, especially fresh, can also be a little expensive if you don't grow your own. You can use some basil and substitute the rest with spinach - or just use all spinach. It'll change the flavor slightly.
How to make chicken pesto risotto
Step 1: Heat olive oil in a large pan over medium-high. Season chicken thighs with salt and pepper, sear each side until golden and they've reached 160°F / 69°C (they'll continue to rise in the rest and when they're added back in). Transfer to a bowl, cover with foil.
Step 2: In the same pan, reduce heat to medium, add onion and cook until translucent (approx. 2 minutes). Add garlic and cook 30 seconds more.
Step 3: Stir in arborio rice and toast for 1-2 minutes. At the same time as toasting the rice, heat up the chicken stock in the microwave for 2 minutes.
Step 4: Add white wine (or white wine vinegar) to the rice and stir until mostly absorbed.
Add warm chicken stock and allow it to come to the boil, then reduce the heat to low.
Step 5: Stir frequently (every 3-5 minutes) until the rice is tender (approx. 20 minutes).
If you're having this for meal prep and at the 15/20 minute mark it still has a bit of hardness, it will be fine to remove from the heat as it will continue to absorb liquid in storing and reheating.
Step 6: Remove from the heat then stir in peas, pesto and parmesan until combined.
Step 7: Top with the chicken thighs. Taste and add salt and pepper to preference.
Top Tip
Use warm stock. Keeps the cooking consistent and helps the rice release starch evenly.
Don't rush it. Stir regularly but not constantly - risotto should be creamy, not gluey.
Meal prepping pesto chicken risotto
Pesto chicken risotto with peas is a great balanced meal prep with the chicken for protein, arborio rice for carbs and veggies in the peas that are added in the end.
Storing and reheating
Once cooled (within 2 hours), portion into airtight containers. Risotto thickens as it cools, so leave space and don't over-pack. Store in the fridge up to 4 days. You can keep a little extra pesto separately for fresh flavour at reheating time.
Risotto should be runny-ish when you move it through with a utensil, but when it begins to cool it'll thicken past this point (which is why I have added tips for reheating).
When reheating, add a splash of warm stock or water (about 2 tablespoon per serve) before reheating - this loosens up the rice and brings back the creamy texture. Microwave 1-2 mins, stir, then heat another 1 min until hot. Alternatively, warm gently on the stove, stirring often.
Freezing risotto
Risotto isn't the greatest thing to freeze as it can turn a little bit mushy so if you are going to freeze it, make sure to undercook the rice quite a bit (because the cooling, freezing and reheating will add moisture).
Portion into freezer-safe containers, leaving a bit of headspace. Freeze for up to 2 months. To reheat, thaw overnight in the fridge, then add a splash of stock or water as above. If reheating from frozen, bake at 320°F / 160°C for 20-25 mins, stirring halfway.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, a quality basil pesto works great. Adjust the salt and lemon to taste since jarred versions vary.
I recommend checking the ingredients of the pesto and ensuring you get one with a high percentage of basil - this will give you the most flavor.
Arborio rice - it's high-starch and short-grain, perfect for that creamy risotto texture.
Add 2-3 tablespoons of stock or water before reheating and stir halfway. This brings it back to the perfect creamy consistency.
Other chicken thigh recipes
Or, you can have a browse through my chicken thigh meal prep recipes for more delicious eats.
Recipe
Pea and Chicken Pesto Risotto
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Equipment
Ingredients
- 700 g (1 ½ lb) boneless chicken thighs, approx. 5
- 5 g (1 ¼ teaspoon) olive oil
- 1 brown onion
- 2 cloves garlic, fresh recommended
- 300 g (1 ½ cups) arborio rice
- 1 L (4 cups) chicken stock, or stock of choice
- 45 ml (¼ cups) white wine vinegar, subs note 1
- 300 g (2 cups) green peas
- 30 g (¼ cups) parmesan, freshly grated recommended
- salt and pepper , to taste
Pesto
- 30 g (1 cups) basil, packed, subs note 2
- 60 g (¼ cups) olive oil
- 20 g (2 tablespoon) pine nuts, subs note 3
- 10 g (2 tablespoon) parmesan, freshly grated recommended
- 2 garlic cloves, fresh recommended
- 60 g (¼ cups) lemon juice, fresh recommended
Instructions
Prepare
- Dice 1 brown onion and 2 cloves garlic
- Make pesto by combining 30 g (1 cups) basil, 60 g (¼ cups) olive oil, 20 g (2 tablespoon) pine nuts, 10 g (2 tablespoon) parmesan, 2 garlic cloves, 60 g (¼ cups) lemon juice until smooth. Set aside.
Cook
- Heat 5 g (1 ¼ teaspoon) olive oil in a large pan over medium-high. Season 700 g (1 ½ lb) boneless chicken thighs with salt and pepper (to taste) and sear each side until golden and they've reached 160°F / 69°C (they'll continue to rise in the rest and when they're added back in). Transfer to a bowl, cover with foil to keep warm.
- In the same pan, reduce heat to medium, add diced onion and cook until translucent (approx. 2 minutes). Add diced garlic and cook 30 seconds more.
- Stir in 300 g (1 ½ cups) arborio rice and toast for 1-2 minutes. At the same time as toasting the rice, heat up the 1 L (4 cups) chicken stock in the microwave for 2 minutes.
- Add 45 ml (¼ cups) white wine vinegar to the rice and stir until mostly absorbed.
- Add warm chicken stock and allow it to come to the boil, then reduce the heat to low.
- Stir frequently (every 3-5 minutes) until the rice is tender (approx. 20 minutes). If you're having this for meal prep and at the 15/20 minute mark it still has a bit of hardness, it will be fine to remove from the heat as it will continue to absorb liquid in storing and reheating.
- Remove from the heat then stir in 300 g (2 cups) green peas, 30 g (¼ cups) parmesan, and pesto until combined, then top with the chicken thighs. Taste and add salt and pepper to preference.
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