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Mediterranean Chicken Risotto with Roasted Cherry Tomatoes and Tzatziki Recipe

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4.1 from 11 reviews

This Mediterranean Chicken Risotto recipe combines tender marinated chicken, creamy Arborio rice cooked with white wine and chicken stock, and fresh spinach, finished with Parmesan and feta cheeses. Complemented by roasted cherry tomatoes and a cool, tangy homemade tzatziki, this flavorful dish offers a delightful balance of creamy, savory, and fresh Mediterranean flavors. Perfect for a satisfying family dinner, it features rich herbs, garlic, and a hint of lemon.

Ingredients

Chicken Marinade

  • 4 chicken thighs (cubed)
  • 2 tbsp olive oil
  • 1½ tsp salt
  • ½ tsp black pepper
  • 8 cloves garlic (grated)
  • 1 tsp dried oregano
  • 1 tbsp Greek yogurt
  • Juice of ½ lemon

Roasted Cherry Tomatoes

  • 2 cups cherry tomatoes (Sungold preferred)
  • 1 tsp salt
  • 4 tbsp olive oil

Tzatziki

  • ½ cup cucumber (grated and well drained)
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 clove garlic (grated)
  • 1 cup thick whole Greek yogurt
  • 2 tbsp fresh dill (finely chopped, optional)

Risotto

  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp butter (for sautéing aromatics)
  • 2 shallots (finely diced)
  • 10 cloves garlic (minced)
  • 1½ cups arborio rice
  • ½ tsp salt
  • ¾ cup dry white wine (Sauvignon Blanc)
  • 4 cups chicken stock
  • 2 tbsp sun-dried tomatoes (very finely chopped)
  • 1 cup fresh spinach
  • 3 tbsp butter
  • 1 cup freshly grated Parmesan
  • ⅓ cup crumbled feta

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, salt, pepper, grated garlic, oregano, Greek yogurt, and lemon juice. Add the cubed chicken thighs and toss until fully coated. Cover and refrigerate overnight, or at least for a few hours, to allow flavors to penetrate the meat.
  2. Prepare the Tzatziki: Grate the cucumber and squeeze out as much excess liquid as possible to prevent the tzatziki from becoming watery. Mix the drained cucumber with olive oil, salt, lemon juice, grated garlic, Greek yogurt, and chopped fresh dill if using. Chill until ready to serve.
  3. Roast the Cherry Tomatoes: Preheat your oven to 410°F (210°C). Toss the cherry tomatoes with olive oil and salt, then spread them evenly on a baking tray. Roast for about 20 minutes until the tomatoes become blistered and jammy. When finished, sprinkle with a pinch of salt and set aside.
  4. Cook the Chicken: Over medium-high heat, warm olive oil and butter in a large pan. Add the marinated chicken cubes and sear for 6–8 minutes until golden brown on the outside. The chicken does not need to be fully cooked at this point. Remove the chicken from the pan and set aside. Reduce heat to medium.
  5. Sauté Aromatics: Add the remaining butter to the pan, then sauté finely diced shallots and minced garlic for about 2 minutes until they are soft and fragrant, stirring regularly to avoid burning.
  6. Toast the Rice: Add the arborio rice and salt to the pan with the aromatics. Stir continuously for 2–3 minutes until the rice grains become slightly translucent around the edges.
  7. Deglaze with Wine: Pour in the dry white wine and let it simmer for about 4 minutes, stirring occasionally, until mostly reduced and absorbed by the rice.
  8. Add Chicken Stock Gradually: Add the chicken stock one cup at a time. Stir frequently and allow the rice to absorb each addition before adding more. This gradual addition and stirring is key to developing the creamy texture of the risotto.
  9. Finish Risotto with Chicken and Sun-Dried Tomatoes: When adding the final cup of stock, stir in the seared chicken pieces and finely chopped sun-dried tomatoes. Continue cooking until the rice is creamy and just al dente, about 2–3 more minutes.
  10. Wilt the Spinach: Turn off the heat and fold in the fresh spinach, allowing it to gently wilt with the residual heat. This keeps the spinach bright green and tender without overcooking.
  11. Add Finishing Touches: Stir in the remaining butter, freshly grated Parmesan, and crumbled feta until the risotto is glossy, creamy, and well combined.
  12. Serve: Spoon the risotto into serving bowls, top with the roasted cherry tomatoes, and add a generous scoop of the chilled tzatziki on the side for a fresh contrast.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness significantly.
  • Make sure to squeeze out the moisture from the grated cucumber thoroughly to avoid a watery tzatziki.
  • Use dry white wine suitable for cooking, like Sauvignon Blanc, for best results.
  • Stirring regularly during risotto cooking is essential for creaminess and even cooking.
  • Adjust salt levels to taste, especially since cheeses and stock can add saltiness.
  • This recipe pairs well with a light green salad or crusty bread for a complete meal.

Find it online: https://marthatasty.com/mediterranean-chicken-risotto-with-roasted-cherry-tomatoes-and-tzatziki-recipe/