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Buffalo Chicken Risotto


Buffalo Chicken Risotto

4 1/2 cup low sodium chicken broth
1 tbsp chicken bouillon granules
3/4 cup Frank’s hot sauce
2 tbsp honey
1 tbsp Worcestershire sauce
1/2 cup minced celery
1/2 cup minced onion
2 tbsp unsalted butter
1 cup Arborio rice
1/2 cup lager beer
2 cup cooked chicken, cubed
1/3 cup blue cheese crumbles


Combine broth, hot sauce, honey and Worcestershire in a saucepan over medium heat.
In another sauce pan, brown the rice with butter for 3-5 minutes. Deglaze with beer.
Add the broth mixture 1/2 cup at a time and simmer each time until it is absorbed.
Simmer until rice is cooked.
Sweat the celery, onion in butter in another pan. Add the chicken to the veggies.
Once chicken and veggies are heated through add to the cooked rice mixture.
Stir in the blue cheese crumbles just before serving.

*Note: try to make this with orzo pasta for a cold pasta salad.

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no serving information available

Nutritional Information
Per Serving

no nutrition information available

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