Chicken & Tomato Risotto Recipe
Chicken & Tomato Risotto Recipe photo by Taste of Home

Chicken & Tomato Risotto Recipe

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If you're looking for Italian comfort food, this is it! By using store-bought spaghetti sauce, you save time when preparing this creamy dish. "You'll enjoy every bite!" —Lorraine Caland Thunder Bay, Ontario
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 4 servings


  • 3 cups chicken broth
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1-1/2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice
  • 1 cup meatless spaghetti sauce
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1-1/4 cups equals 462 calories, 14 g fat (6 g saturated fat), 86 mg cholesterol, 1186 mg sodium, 51 g carbohydrate, 3 g fiber, 31 g protein.


  1. In a small saucepan, heat broth and keep warm. In a large skillet, saute chicken in oil until no longer pink. Remove and keep warm.
  2. In the same skillet, saute mushrooms and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add rice; cook and stir for 3 minutes. Carefully stir in 1 cup warm broth. Cook and stir until all of the liquid is absorbed.
  3. Add remaining broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.)
  4. Stir in the spaghetti sauce, cheese and reserved chicken; cook and stir until thickened. Yield: 4 servings.
Originally published as Chicken & Tomato Risotto in Taste of Home August/September 2008, p37

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 16, 2013

"It was good but not a 5 star"

Reviewed Aug. 19, 2013

"This was really good. It does not really reheat very well though. Much better than the first risotto recipe I tried. Would be good with shrimp also."

Reviewed Oct. 28, 2012

"Good and easier than I thought it would be. Adding a spring of fresh minced basil to the top before serving. Very good. Will definitely make again and keep single servings on hand for work lunches."

Reviewed Aug. 1, 2012

"Good!! Added fresh tomatoes too!"

Reviewed Apr. 25, 2012

"Super good-added chunks of zucchini"

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