Go Back
+ servings
Greek chicken risotto featured image.
Print Recipe
5 from 1 vote

Greek chicken risotto (Cretan wedding rice)

This Greek chicken risotto is a tasty Cretan rice dish offered at weddings. It's usually made with goat but chicken is also very tasty!
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Dinner
Cuisine: Greek, Mediterranean
Servings: 4
Calories: 672kcal
Author: Makos


For the chicken:

  • 4 chicken legs
  • 8 cups water
  • 1 chicken bouillon
  • 1 carrot cut in chunks
  • 1 onion cut in half
  • 5-6 sprigs of parsley
  • 2 tablespoons freshly squeezed lemon juice
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons olive oil oil for sauteing the chicken

For the risotto:

  • 2 tablespoons butter
  • ½ onion, finely diced
  • 2 cups risotto rice (arborio, carolina, sant Andrea)
  • 2 tablespoons grated parmesan
  • The zest of half a small lemon about 1 tsp
  • 7-8 cups of the chicken stock
  • Salt and pepper to taste


  • Boil the chicken: Place chicken and bouillon in a pot with the water and bring to a boil. As the water warms up, some foam will appear on the surface. Skim that foam with a slotted spatula.
    When it starts to boil reduce the heat to a gentle simmer. Add the rest of the ingredients and simmer gently until tender. Add salt and pepper to taste.
  • Remove the chicken legs from the pot and when cool to handle, remove and discard the skin (this step is optional).
  • Pass the stock through a sieve and keep it warm in the pot.
  • Sauté the chicken: In a deep skillet heat 2 tablespoons oil and sauté the chicken on high heat until golden brown. Transfer into a dish, cover with foil and keep warm (you can do that inside a warm oven).
  • Make the risotto (pilafi): In the same skillet, on medium heat, add 2 tablespoons butter and sauté the onion until translucent. Add the rice and stir for two minutes.
    Add 1 cup of the warm stock and reduce heat to a gentle simmer. Continue adding the stock, half a cup at a time, stirring quite often.
    After you have added about 6 cups of stock, add the parmesan, lemon zest and salt and pepper to taste.
  • The risotto should start to look creamy. Taste it, and keep adding stock, a little bit at a time until al dente. The rice should be creamy and cooked through but not mushy (keep in mind that the risotto will continue to cook after you remove it from the heat).
  • Serve on plates, add a chicken leg on each plate and sprinkle with red pepper flakes or some fresh oregano (optional) and a slice of lemon.


Keep in mind that in risotto recipes you can't always have exact quantities for the liquids required. The amount will vary depending on the type of rice, amount of heat and other factors. You should always use your eyes and taste to determine when it's ready.


Calories: 672kcal