Making Buffalo Chicken Risotto is a really easy way to spice up plain risotto. Throw in some diced, grilled chicken and plenty of buffalo wing sauce and you’ve got a delicious dish to have with a big salad!
Buffalo Chicken Risotto Recipe
Yield:
4
A buffalo wing sauce drenched risotto dish to spice things up a bit!
Ingredients
- 1 cup arborio rice, risotto rice
- 3 cups chicken stock
- 1-2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 3 boneless skinless chicken breasts, grilled then diced
- buffalo hot wing sauce - this will be to your liking
Instructions
- Grill (or bake) chicken. Dice into bite-size pieces when cooked
- Heat olive oil in pot on medium-medium/high heat
- Add garlic and saute for 2 minutes
- Add arborio rice and stir constantly for 2 minutes
- Add 1 cup of chicken stock, stirring slowly
- Once all the liquid is absorbed, add 1 cup of chicken stock and stir
- Again, once the liquid is absorbed, add last cup of chicken stock and stir
- Season risotto with salt and pepper
- Add the diced chicken slowly and mix thoroughly
- It is now sauce time - add a little or a lot!
Notes
While you prepare the risotto, you can add the wing sauce to your diced chicken, mix and let it sit. This intensifies the heat and flavor. Plus, grabbing a taste-test of the sauce soaked chicken is perfectly acceptable and smiled upon!