Chicken Cordon Bleu Risotto

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I recently discovered that my little girl loves ham. It was an amazing discovery considering that she does not eat anything. Mommy wanted to make a family dish tonight using ham in hopes that my little picky eater would gobble it up. Did it work? Join us for dinner & see.

Chicken Cordon Bleu Risotto


2 cups of rice

1 1/2 cup of diced ham

1 1/2 cup of cubed cooked chicken

6 slices of swiss cheese

2 cans of heated chicken broth

1/2 cup of water

1 cup of heated milk

1 tbsp of olive oil

1/4 cup of grated parmesan

1/2 tbsp paprika

1/2 tsp pepper


In a large skillet, add oil & ham. Cook over medium heat just for about a minute or 2 stirring the ham and browning slightly. Add the water and rice. Stir constantly until all liquid is absorbed. Stir in chicken broth, adding only a 1/2 cup at a time, letting all liquid get absorbed in between adding more. Continue until you have used all of the broth. Add the chicken, parmesan & spices. Stir in milk a 1/2 cup of milk and stir until it is absorbed & then add another 1/2 cup, also stirring until absorbed. Remove from the heat & add the cheese and stir until melted.

*Risotto is meant to be al dente but if you prefer a softer texture you may continue to add liquid until you reach your desired consistency.



Unfortunately, the little one refused to eat mommy’s risotto but hubby, Nanna & me all enjoyed it.

Related Topics:

Beet Risotto

Spanish Quinoa “Rice” with Mushrooms

Kale & Mushroom Risotto



  1. You know, I just learned to make chicken cordon bleu casserole and have been on a chicken cordon bleu binge ever since. I’m so intrigued at the idea of it in a risotto! Thanks for sharing! I’m definitely pinning this one for later!

  2. This looks looks super! Ha, my dad asked when we went out to eat what my son would eat since he knew he was picky. He picked him out a ham sandwich with cheese, my little man took the cheese off and only ate that. He is so silly, ham is yummy and doesn’t have a harsh flavor which seems to be the trouble with kids. Who knows though! hehehe

  3. I’m always curious as to what actually makes something considered cordon bleu. I always forget to look that up when I see a recipe with it lol. This looks yummy good though. Thanks for sharing it with us at Countdown in Style! Don’t forget to stop by Friday to see if you are featured

  4. Love Risotto…it is right up there with soup.. We make it often and so many different ways.Most recently was a few weeks ago with Truffle Goat cheese Soooooo amazing 🙂

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