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mediterranean risotto

Creamy Mediterranean Chicken Risotto Recipe (with Parmesan)

Creamy Mediterranean-style risotto loaded with olive oil, sun-dried tomatoes, herbs, and tender marinated chicken thighs. Finished with jammy roasted cherry tomatoes and served with a cool, garlicky tzatziki for that perfect bright, fresh contrast. This one feels a little fancy but is actually so doable—OG comfort food with a Mediterranean twist!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

Chicken Marinade
  • 4 chicken thighs cubed
  • 2 tablespoon olive oil
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 cloves garlic grated
  • 1 teaspoon dried oregano
  • 1 tablespoon Greek yogurt
  • Juice of ½ lemon
  • Roasted Cherry Tomatoes
  • 2 cups cherry tomatoes Sungold preferred
  • 1 teaspoon salt
  • 4 tablespoon olive oil
Tzatziki
  • ½ cup cucumber grated and well drained
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 1 clove garlic grated
  • 1 cup thick whole Greek yogurt
  • 2 tablespoon fresh dill finely chopped (optional)
Risotto
  • 2 tablespoon olive oil
  • 2 tablespoon butter
Marinated chicken
  • 2 tablespoon butter for sautéing aromatics
  • 2 shallots finely diced
  • 10 cloves garlic minced
  • 1½ cups arborio rice
  • ½ teaspoon salt
  • ¾ cup dry white wine Sauvignon Blanc
  • 4 cups chicken stock
  • 2 tablespoon sun-dried tomatoes very finely chopped
  • 1 cup fresh spinach
  • 3 tablespoon butter
  • 1 cup freshly grated Parmesan
  • ⅓ cup crumbled feta

Equipment

Method
 

  1. Marinate the Chicken (Night Before): In a bowl, mix olive oil, salt, pepper, garlic, oregano, Greek yogurt, and lemon juice. Add the chicken and toss until fully coated. Cover and refrigerate overnight (or at least a few hours).
  2. Make the Tzatziki: Grate the cucumber and squeeze out as much liquid as possible (don’t skip this).
  3. Mix with olive oil, salt, lemon juice, garlic, Greek yogurt, and dill if using. Chill until ready to serve.
  4. Roast the Cherry Tomatoes: Preheat oven to 410°F (210°C).
  5. Toss tomatoes with olive oil and salt, then roast for 20 minutes until blistered and jammy. Finish with a pinch of salt right out of the oven.
  6. Make the Risotto: Start over medium-high heat.
  7. Heat olive oil and butter in a large pan. Add the marinated chicken and sear for 6–8 minutes until golden. It doesn’t need to be fully cooked through. Remove and set aside. Reduce to medium heat.
  8. Add the remaining butter, then sauté shallots and garlic for about 2 minutes until soft and fragrant.
  9. Add arborio rice and salt. Toast for 2–3 minutes, stirring, until slightly translucent.
  10. Pour in the white wine and let it simmer for about 4 minutes until reduced.
  11. Add chicken stock one cup at a time, stirring and letting it absorb before adding more. This is where the creaminess builds—don’t rush it.
  12. With the final addition of stock, stir in the seared chicken and finely chopped sun-dried tomatoes. Cook until the risotto is creamy and the rice is just al dente.
  13. Turn off the heat, then fold in the spinach so it gently wilts from the residual heat (keeps it bright and not overcooked).
  14. Finish with butter, Parmesan, and feta, stirring until glossy and creamy.
  15. To Serve: Spoon into bowls, top with roasted cherry tomatoes, and add a generous scoop of cold tzatziki on the side.
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