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Perfect Creamy Risotto for Weekday Supper

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perfect creamy risotto eatpicks

 

This recipe is being shared for PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.

When asked to come up with a recipe using Perdue Signature Chicken Stock for Weekday Supper, I knew exactly which dish I wanted to try.

In my recipe box, I have the perfect creamy risotto that would make your Italian grandmother throw her spoon to the side and smile ear to ear.

No more hours of slow cooking and stirring. Nope. This risotto is ready in 30 minutes- sometimes 45, depending on the brand of rice you use- and comes out so creamy and delicious.

What could be the secret to this rice dish mystery?

Your oven does all the cooking!

perdue logo

Purdue has come up with a great new product that I can use in a lot of recipes; soups, mashed potatoes and of course in this creamy risotto!

Why will it be so good?  Here are some reasons why:

Perdue Carton Side view

  1. It contains no preservatives or artificial flavors and because of this, it’s refrigerated and not stocked on the store shelves- meaning it will be fresh.
  2. I like that it has convenient packaging with a pour spout- no more struggling with the little foil pull tab that always rips.
  3. It has a side window showing how much stock is left! Brilliant!

Learn more about PERDUE® Signature Chicken Stock  , Where to Buy, Recipes and Tips From the Kitchen and Join the Perdue Crew  to get some pretty sweet rewards.

You can join me as I watch for all the amazing recipes to pop up on the Sunday Supper | Weekday Supper  Pinterest Boards or when you have time, check out Perdue's Facebook, Twitter and Pinterest Boards.

Be sure to look for Perdue Signature Chicken Stock in your favorite supermarket.

It will be located in the chilled case, right next to Perdue Fresh chicken!

Are you ready to make the best risotto you’ve ever put on your spoon?

Excellent.

creamy risotto ingredients

You will need an ovenproof pot, rice, and broth. Add together and place in a preheated 350-degree oven and cook for 30 minutes.

The next steps are quick!

Once the rice is done in the oven, place on the burner at medium/low heat.

Then follow these steps:

risotto step 1 through 4

  1. Get your ingredients together
  2. Stir in cheese
  3. Add your wine, butter and any extra fixings you want (veggies, cooked chicken or cooked shrimp)
  4. Serve and enjoy!

 

 creamy risotto with spoon

Perfect Creamy Risotto

Ingredients:

½ cup Arborio rice

4 cups chicken stock/broth

1 cup parmesan cheese

1 cup chicken broth

½ cup white wine

3 Tbsp. butter

Salt & pepper

 

Instructions:

In an ovenproof pot (le Crueset Dutch oven or equivalent) add:

½ cup Arborio rice

4 cups chicken stock/broth

Place lid on top and put in a 350-degree oven for 30 minutes.

Remove and place on the stove over medium/low heat.

Add :

1 cup parmesan cheese

1 cup chicken broth

½ cup white wine

3 Tbsp. butter

Salt & pepper

If you want to add in veggies or cooked chicken/shrimp, etc. do so now.

Stir for 2-3 minutes until thick and creamy.

Enjoy!

 

Be sure to check out these fantastic recipes using Perdue Signature Chicken Stock from the Weekday Supper group- I know I will be making some of these! Yum!

Monday – Quick Chicken Francese by Rants From My Crazy Kitchen
TuesdayDijon Chicken by The Messy Baker
WednesdayChicken, Squash and Spinach Salad with Bacon Vinaigrette by The Redhead Baker
ThursdayQuick & Creamy Risotto by Eat Picks
FridayOrzo with Chicken and Spinach by Cooking Chat

 

 

 

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Tuesday 14th of May 2019

[…] an easy appetizer or to add into any dish calling for cooked shrimp. I’ve added it to our risotto,  recipe, salads, quesadillas, tacos, pasta and […]

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Sunday 15th of May 2016

[…] made as an easy appetizer or to add into any dish calling for cooked shrimp. I’ve added it to risotto, salads, quesadillas, tacos, pastas and […]

Jennie Goutet

Thursday 18th of December 2014

I just did a risotto post! :-) And yours has way more parmesan. Yum!!

Kelly Pugliano

Tuesday 30th of December 2014

I LOVE cheese... there can never be enough. ;) Can't wait to read your recipe!! I'm sure it's delicious!! :)

Jennie @themessybakerblog

Monday 15th of December 2014

This looks uber creamy!

Kelly Pugliano

Tuesday 30th of December 2014

It is... and soooo yummy!!!!

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Saturday 13th of December 2014

[…] Chicken, Squash and Spinach Salad with Bacon Vinaigrette by The Redhead Baker Thursday – Quick & Creamy Risotto by Eat Picks Friday – Orzo with Chicken and Spinach by Cooking […]

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