This delicious Greek-style chicken risotto with tarragon, combines creamy risotto with flavourful chicken with a Greek twist, for a satisfying meal.
At the end you will find a new recipe, as well as a video for a Chicken Risotto with Vegetables and Curry. τ

Relocating to Assini
Before going to the recipe, let me tell you that the time has finally come and we shall be moving during the weekend.
The bad news is that we will be without a land line telephone and consequently no internet for a long time. We applied to the telephone company and although the nearest house with telephone is only 50 metres away, we are required to pay 500 Euros for the telephone pole.
As you can imagine, with all these expenses running, we cannot afford to pay this sum. Hopefully whenever we come to Athens to visit the children, if I have time I will update my blogs with posts.
As you can see behind the door, the steps leading to the first floor have not finish yet. There are still a lot of things to be done which hopefully, will be done gradually.

Until then take care.
My last recipe is this easy and delicious risotto recipe. Tarragon is a classic pairing with chicken and as with all risottos, this will be quite soft and creamy when finished.
Ingredients needs to make the Chicken Tarragon Risotto
- Chicken breast
- Extra virgin olive oil
- Arborio or other rice suitable for risotto
- Red onion
- Green onions
- Garlic
- Dry, white wine
- Chicken stock
- Lemon, zest and juice
- Dried tarragon
- Salt and freshly ground black pepper
- Greek Yoghurt
- Parsley or dill to sprinkle on top
Directions:
Wash and cut chicken breast into thin slices of about 1 cm. Place in a bowl with lemon juice, lemon zest, salt, pepper and ¼ of wine and marinate for at least thirty minutes.
Drain chicken and reserve the marinade. Add the chicken broth or bouillon to the marinade and dissolve in hot water.
Heat a skillet or a sautéing pan with the olive oil and sauté the onions and garlic, until translucent. Add the chicken and sauté on both sides. Add the rice and mix to wet and then add the remaining wine.
Season with salt and pepper.
Start adding the water a ladle at a time, mixing every now and then. Before the end add the Greek yoghurt, taste and if necessary adjust salt.
Sprinkle some freshly ground black pepper, parsley or dill on top and serve with a tablespoon of Greek yoghurt.
Update: August, 2024
Chicken Risotto with Curry and Vegetables
Many times I intend to make the same recipe, but the circumstances and the ingredients I have at hand, lead me to do something different.
I had this recipe in mind but last minute, I decided to make it with curry and vegetables, due to the fact that a family member who doesn’t like curry, was away on holiday!
It’s actually a completely different recipe, but as I didn’t intend to post the recipe, I didn’t take any good pictures.
I just took a short video on my mobile, while I was making it, so I am posting it here.

Cooking Tips:
- Additionally, feel free to experiment with different vegetables or spices to suit your taste. The beauty of risotto lies in its adaptability, allowing you to create a dish that’s uniquely your own.Scroll further down for the recipe.
- To achieve the perfect risotto, it’s important to use warm broth and add it gradually. This ensures that the rice cooks evenly and absorbs the liquid properly, resulting in a creamy texture.
- Frequent stirring helps release the rice’s natural starches, contributing to the dish’s signature creaminess.

Greek-Style Chicken Tarragon Risotto
This delicious chicken risotto with tarragon, combines creamy risotto with flavourful chicken with a Greek twist, for a satisfying meal.
Ingredients
- 600 grams chicken breast, thinly sliced, about 1 cm
- 1/4 cup olive oil
- 400 grams Carolina rice (or Arborio or other rice suitable for risotto)
- 1 small red onion, finely chopped
- 3 green onions, finely chopped
- 1 clove garlic, finely chopped
- 1 cup dry, white wine
- 4 cups chicken stock or 1 vegetable bouillon dissolved with hot 4 cups water
- 1 lemon, zest and juice
- 1 tablespoon dried tarragon
- Salt and freshly ground black pepper
- 3 tbsp Greek Yoghurt
- Parsley or dill to sprinkle on top
- Greek Yoghurt
Instructions
- Wash and cut chicken breast into thin slices of about 1 cm. Place in a bowl with lemon juice, lemon zest, salt, pepper and ¼ of wine and marinate for at least 30 minutes.
- Drain chicken and reserve the marinade. Add the chicken broth or bouillon to the marinade and dissolve in hot water.
- Heat a skillet or a sautéing pan with the olive oil and sauté the onions and garlic, until translucent. Add the chicken and sauté on both sides. Add the rice and mix to wet and then add the remaining wine.
- Season with salt and pepper.
- Start adding the water a ladle at a time, mixing every now and then. Before the end add the Greek yoghurt, taste and if necessary adjust salt.
- Sprinkle some freshly ground black pepper, parsley or dill on top and serve with a tablespoon of Greek yoghurt.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 485Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 92mgSodium 497mgCarbohydrates 37gFiber 2gSugar 11gProtein 40g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Chicken Risotto with Curry and Vegetables
This Chicken Risotto with Bell Peppers, Corn, and Greek Graviera Cheese is a delightful blend of flavours and textures. With its rich, creamy base and the perfect balance of spices and cheese, it's a dish that will transport your taste buds to the Mediterranean with every bite.
Ingredients
For the Risotto:
- 3 tbsp extra virgin olive oil, divided
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 200 grams arborio rice
- 1/2 cup white dry wine
- 4 cups chicken broth, kept warm
- 1/2 cup bell peppers (red, yellow, or green), diced
- 1/2 cup corn kernels (fresh or frozen)
- 1 tbsp curry powder
- 1/2 tsp sweet paprika
- ½ tsp dried tarragon
- 1 tbsp sea salt
- Black pepper, to taste
- 1 cup Greek Graviera cheese, grated
- 1 tbsp butter
For Garnish:
- Fresh parsley leaves, finely chopped (optional)
- Grated Graviera cheese (optional)
- Freshly ground black pepper
Instructions
1.Prepare the chicken:
Wash, dry and cut the chicken into 1 cm thin slices. Heat 1 tbsp olive oil and sauté the chicken, until cooked through, for about 5 minutes. Remove to a plate. (You can skip this step and used cooked chicken, cut into cubes)
2.Prepare the Base:
Heat the remaining olive oil in a large skillet over medium heat.
Add the chopped onion and cook until it becomes translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Add all the spices and mix until fragrant.
3.Toast the Rice and add the vegetables:
Add the rice to the skillet, stirring to coat the grains with the olive oil. Cook for 2-3 minutes until the rice is slightly translucent around the edges.
Add the chicken, bell peppers, and corn. Cook for an additional 5 minutes,
4.Deglaze with Wine:
Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed by the rice.
5.Cook the Risotto:
Begin adding the warm chicken broth to the rice, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth.
Continue this process until the rice is creamy and cooked to your desired level of doneness, about 18-20 minutes..
6.Season and Finish:
Season with salt and black pepper to taste.
Stir in the grated Greek Graviera cheese and butter and mix until they melt and incorporate into the risotto, making it creamy.
7.Serve:
Divide the risotto into serving bowls.
Garnish with fresh parsley leaves, additional grated Graviera cheese, and a sprinkle of freshly ground black pepper, if desired.
Notes
Cooking Tips
- To achieve the perfect risotto, it’s important to use warm broth and add it gradually. This ensures that the rice cooks evenly and absorbs the liquid properly, resulting in a creamy texture.
- Frequent stirring helps release the rice's natural starches, contributing to the dish's signature creaminess.
- Additionally, feel free to experiment with different vegetables or spices to suit your taste. The beauty of risotto lies in its adaptability, allowing you to create a dish that's uniquely your own.
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 513Total Fat 31gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 15gCholesterol 66mgSodium 3920mgCarbohydrates 36gFiber 3gSugar 5gProtein 17g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
More Risotti
Do you like risotto? Check out these recipes as well.
Gavros Risotto (Baked Fresh Anchovies Risotto)
A risotto made with fresh anchovies inspired by Pontian cuisine.
Octopus Risotto
Octopus Risotto is a delicious and healthy dish, which is perfect not only for those fasting during Orthodox Lent but for our everyday meal.
How to make the perfect Risotto and A Marathon of Risotto Recipes
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables.
Spanakoryzo (Spinach and Rice) and Spinach Risotto
A healthy vegan risotto, which is made the classic way, adding onions, leeks and aromatic herbs, which add an amazing taste to this dish!
Kritharotto with Butternut Squash and Feta
Kritharotto takes its name from the Greek word "kritharaki" which means orzo. So, instead of making risotto using arborio rice (or Carolina rice which we use in Greece), I used kritharaki (orzo) which is a tiny pasta, which looks like rice.

Kopiaste and Kali Orexi,
Dejan
Tuesday 26th of May 2015
Nothing without Greek Yoghurt! :) I'm kidding, thank you for the nice recipe
Eirini
Tuesday 18th of September 2012
Kaloriziko to spiti!
Ivy
Wednesday 19th of September 2012
Efharisto Eirini mou. Nasai kala.
hénia
Thursday 6th of September 2012
I'm sorry to hear about these outragoues fees. But I pray your home is one filled with more love and good memories as your previous one. Lovely risotto. I hope to read more updates on Facebook! Happy move and new Ivy!!! All my best, Henia of http://simplicitybythesea.blogspot.com/
Erica
Monday 27th of August 2012
Good luck,Ivy!The risotto looks delicious!
Francisco Ronan
Monday 27th of August 2012
Really i like this recipe, so I'll try to make it as per your suggestion. So, thanks for your nice recipe.