Weekly Recipes

Green Chile Risotto

Green Chili Risotto

Heather Blake’s amazing recipe for Green Chile Risotto is fully of perfectly balanced flavors that complement each other. With roasted green chiles, veggies, and chicken, it makes a wonderful meal or side dish

A very flavorful, satisfying dish that’s easy to make. This is the kind of dish that I would serve for company, take to a pot luck, or just make when the mood hits. It’s foolproof and elegant at the same time.

This recipe was created by Heather Blake of; you might want to read her description of how she was inspired to give this classic Italian comfort food a Southwestern flair by using Monterrey Jack instead of Parmesan and adding green chiles. This is how truly memorable dishes are made!


Green Chile Risotto
Prep time
Cook time
Total time
Bursting with flavor
Recipe type: Rice
Cuisine: Southwestern
Serves: 6 servings
  • 1 tbs butter
  • 2 tbs olive oil
  • 1 cup diced onions
  • 3 - 4 cloves garlic minced
  • 1½ cups of diced chicken breast
  • 1 red pepper diced small
  • 1½ cups diced green chile
  • 1 cup arborio rice
  • 1 tsp pepper
  • 1 tsp ground cumin
  • ½ tsp kosher salt
  • a pinch of cayenne pepper
  • 1 cup Monterrey Jack cheese
  • 4 cups of chicken broth
  • ½ white wine (optional)
  • ¼ cup fresh cilantro chopped
  1. Heat chicken broth and wine in a separate sauce pan.
  2. In a large pan heat olive oil and butter over medium heat.
  3. Add onions, garlic, chicken, red peppers, green chile, salt, pepper, cumin and cayenne and cook until translucent. About 7 minutes.
  4. Add arborio rice and cook until a "white" dot shows up in the middle of the rice (about 2 minutes).
  5. Slowly add 1 cup of chicken.
  6. When the liquid is absorbed add another cup.
  7. Keep doing this until all the liquid is absorbed. It should take about 25 minutes (at high altitude, maybe a little less at sea level).
  8. When you are down to your last cup add the cheese and adjust seasoning if you need too!
  9. Add fresh cilantro
  10. Enjoy!


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