• Sous Vide Chicken Risotto

    Creamy risotto paired with perfectly cooked chicken

    This recipe combines the best of two techniques: sous vide for juicy, tender chicken, and stovetop risotto for that creamy, classic texture. Cooking the chicken separately locks in flavor while you build the risotto base with onions, garlic, and mushrooms for extra depth. It’s a comforting dish with restaurant-quality balance.

    With the chicken ready ahead of time, you can focus on coaxing out flavor in the risotto. The mushrooms blend seamlessly into the rice, enhancing richness without overpowering the dish.

  • White bowl of risotto with peas and mushrooms on a wooden table.
  • Sliced mushrooms and onions on a wooden cutting board with a knife.

  • Recipe: Sous Vide Chicken Risotto

    Servings: 4

    Prep Time: 25 minutes

    Cook Time: 1 hour 30 minutes

    Total Time: 1 hour 55 minutes

    Ingredients:

    • 2 boneless chicken breasts
    • 2 tablespoons olive oil, divided
    • 2 garlic cloves, minced
    • 1 small onion, finely diced
    • 1 cup sliced cremini mushrooms
    • 1 ½ cups arborio rice
    • ½ cup dry white wine
    • 4 cups chicken stock, warm
    • ¾ cup grated parmesan cheese
    • 2 tablespoons unsalted butter
    • Salt and pepper to taste
    • Fresh parsley for garnish

  • Instructions:

    1. Preheat your sous vide setup to 145°F.
    2. Season chicken breasts with salt, pepper, and 1 tablespoon olive oil. Place into a vacuum seal bag and seal.
    3. Sous vide chicken for 1 hour 30 minutes. When done, remove, pat dry, and dice into bite-sized pieces.
    4. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened.
    5. Add mushrooms and cook until lightly browned.
    6. Stir in arborio rice and toast lightly, about 2 minutes.
    7. Deglaze with white wine and cook until absorbed.
    8. Add chicken stock, one ladle at a time, stirring and letting each addition absorb before adding more, until rice is al dente and creamy.
    9. Stir in diced sous vide chicken, parmesan, and butter. Adjust seasoning with salt and pepper.
    10. Garnish with parsley and serve hot.
  • Cubed chicken on a wooden cutting board with a knife and bread in the background.

  • Pro Tips:

    • Sear for flavor: A quick sear of the chicken before dicing adds golden color and extra flavor.
    • Balance the mushrooms:  Slice them thin so they blend smoothly into the risotto.
    • Bright finish: A squeeze of lemon juice cuts through richness and lifts flavor.

  • Why it works with Stash Proof:

    With Stash Proof bags, you can sous vide chicken in advance and store it safely until you’re ready to use it. The 11x12 size is perfect for larger chicken portions or leftover risotto. Stored this way, risotto reheats creamy and chicken stays moist, so the dish tastes just-cooked even after freezing.

    Restaurant-quality chicken risotto, made easier to prep and store with Stash Proof.
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