Chicken & Tarragon Risotto

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

The classic combination of chicken and tarragon in a creamy, comforting risotto. Mascarpone takes this oven-baked dish to the next level.

recipe updated Mar 2, 2020


  • Chicken breast icon
    Chicken breast
    500g (about 4½)
  • Onion icon
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Mangetout icon
    100g (about ¾ cup)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Butter icon
    25g (about 1¾ tbsp)
  • Risotto rice icon
    Risotto rice
    300g (about 1½ cups)
  • White wine icon
    White wine
    150ml (150ml)
  • Vegetable stock icon
    Vegetable stock
    400ml (400ml)
  • Saffron threads icon
    Saffron threads
    1 tsp (2g)
  • Mascarpone cheese icon
    Mascarpone cheese
    250g (about 1 cup)
  • Tarragon icon
    3 tbsp (13g)
  • Fresh parsley icon
    Fresh parsley
    3 tbsp (12g)


  • kCook icon Wooden spoon
  • kCook icon Dutch oven
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 180°C
  2. Add chicken breast to a clean work surface
  3. Season with salt & pepper
  4. Melt butter a clean Dutch oven
  5. Transfer chicken to Dutch oven
  6. Fry gently until browned - 5 min, low heat
  7. Add onion to the Dutch oven
  8. Fry - 5 min
  9. Add garlic clove and risotto rice to the Dutch oven
  10. Cook while stirring occasionally - 1 min
  11. Add white wine to the Dutch oven
  12. Cook until liquid has evaporated
  13. Add vegetable stock and saffron threads to the Dutch oven
  14. Boil and cover
  15. Cook until tender - 10 min, 180°C
  16. Stir in mascarpone cheese to the Dutch oven
  17. Add tarragon, fresh parsley and mangetout to the Dutch oven
  18. Stir until completely melted and cover
  19. Cook - 5 min, 180°C
  20. Season to taste
  21. Serve
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