Serbian-style orzo risotto with chicken

cooked4 servings7 Feb 2026

“Delicious, creamy, and worth the gradual bouillon.”

Ingredients

• 610 gchicken breast, cut into 2–3 cm cubes
• 300 gorzo
• 1large onion, mandolined into half-moons
• 3garlic cloves
• 700 mlbeef bouillon
• 150 gfrozen peas, corn and carrot
• 210 mlheavy cream
• 2 tspajika powder
• 1 tspsmoked paprika
• 40 gprovolone, grated
• salt, pepper and oil
• lemon juice, a splash

Steps

1. 1season the chicken with salt, pepper, half the ajika and half the paprika
2. 2sear the chicken in batches in a hot stainless pan, then set it aside
3. 3use the chicken fond and spiced oil to toast the orzo for 1–2 minutes, deglaze and transfer it to the pot
4. 4cook the onion until lightly caramelized, add garlic, then add the toasted orzo
5. 5ladle in hot bouillon gradually, stirring until the orzo is creamy and al dente
6. 6add the frozen vegetables for the last few minutes, then fold the chicken back in
7. 7stir in cream off the heat, brighten with lemon and top with provolone

Tweaks

• —bacon was planned but omitted; the chicken fond and beef bouillon became the flavor base
• —the vegetables were increased from 100 g to 150 g, and cream from 2 tbsp to about 210 ml
• —the covered pot sat for two hours and was reheated with extra water or bouillon