One Pot Chicken Risotto
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 chicken breasts, cut into bite size pieces
  • ½ medium onion, minced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 4 to 5 cups chicken broth
  • ½ cup dry white wine
  • 1¼ cup arborio rice
  • 3 tablespoons McCormick Organics Brown Gravy Mix
  • ¼ cup Parmesan cheese, grated
  • a handful of chopped parsley
  1. Heat 2 tablespoons of butter in a large non-stick skillet and over medium-high heat.
  2. Add chicken and cook until browned and cooked through, about 4-5 minutes per side. Transfer to separate bowl.
  3. Turn heat down to medium and add minced onion and garlic. Sauté for 3-4 minutes until vegetables are softened.
  4. Add rice and stir constantly until it becomes somewhat translucent, about 5 minutes.
  5. Add wine and cook until alcohol is evaporated, about 2-3 minutes.
  6. Add 2 cups of chicken broth and 3 tablespoons McCormick Organics Brown Gravy Mix.
  7. Give everything a stir, reduce the heat to medium-low, cover with a lid and cook until rice absorbs the liquid.
  8. Continue adding broth 1 ladle at a time until rice is cooked through and almost all liquid is evaporated. You still want risotto to be nice and moist, some amount of liquid should be present in a skillet.
  9. Turn off the heat, add browned chicken and grated Parmesan cheese.
  10. Serve with some extra Parmesan cheese and sprinkle with freshly chopped parsley.
  11. Enjoy!
Recipe by Lavender & Macarons at