Chicken and Fiddlehead Fern Risotto

Prep Time 20 mins

Cook Time 35 mins

Rest Time 3 mins

Total Time 58 mins

Cooking Method: Sauteing, Simmering, Stirring

Courses: Chicken Recipes, Dinner

Difficulty: Intermediate

Cooking Temp: 90 C

Servings: 4

Estimated Cost: $ 18

Calories: 460

Best Season: Spring

Description

This Chicken and Fiddlehead Fern Risotto captures the essence of spring in every spoonful. Creamy arborio rice slowly simmered with broth and parmesan, tossed with juicy chunks of chicken and sautéed fiddlehead ferns — a wild green that only appears for a short time each year. The result? A comforting, creamy dish that’s still bright and seasonal.

Ingredients

For the Risotto:

1 lb (450g)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
1 cup arborio rice
½ cup dry white wine (or extra broth)
4 cups chicken broth, warm
¼ cup grated Parmesan cheese
Salt and pepper to taste

For the Fiddlehead Ferns:

1 cup fiddlehead ferns, cleaned and trimmed
½ tablespoon butter
1 clove garlic, minced
Pinch of salt

Instructions

Step 1: Cook the Chicken

1
Heat olive oil in a pan.
2
Add diced chicken, sprinkle with salt and pepper, and cook until golden and no longer pink.
3
Remove and set aside.

Step 2: Sauté the Onion

4
In the same pot, add 1 tbsp butter.
5
Add chopped onion and stir for 2–3 minutes until soft.

Step 3: Add the Rice & Wine

6
Stir in arborio rice until it looks glossy.
7
Pour in the white wine (or broth) and stir until it mostly evaporates.

Step 4: Simmer with Broth

8
Add warm broth ½ cup at a time, stirring constantly.
9
Wait until the liquid is mostly absorbed before adding more.
10
Repeat this for about 18–20 minutes, until the rice is tender and creamy.

Step 5: Cook the Fiddlehead Ferns

11
While rice simmers, melt ½ tbsp butter in a skillet.
12
Add garlic and cleaned fiddleheads.
13
Sauté for 3–4 minutes until tender but still bright green.

Step 6: Finish the Risotto

14
Stir cooked chicken back into the risotto.
15
Add Parmesan cheese and mix well.
16
Gently fold in sautéed fiddleheads.
17
Let everything sit for 3 minutes off the heat before serving.

Nutrition Facts

Servings 4

Serving Size ~1 heaping bowl

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 7g35%
Cholesterol 85mg29%
Sodium 420mg18%
Potassium 480mg14%
Total Carbohydrate 42g15%
Dietary Fiber 3g12%
Sugars 2g
Protein 32g64%

Vitamin A 900 IU
Vitamin C 10 mg
Calcium 120 mg
Iron 2.8 mg
Vitamin E 1.4 IU
Folate 55 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tips & Swaps

No fiddleheads? Use asparagus or snap peas for a springy substitute.
Make it vegetarian by skipping the chicken and using veggie broth.
Stir in lemon zest at the end for a bright citrus note.

Keywords: chicken risotto recipe, fiddlehead fern risotto, creamy spring risotto, spring chicken dish, how to cook fiddleheads

Why You’ll Love It 💚

Features rare and seasonal fiddlehead ferns
Creamy, rich, but still light and fresh
One-pot wonder = less cleanup!
Great for impressing spring dinner guests

Read it online: https://foodievibe.com/recipes/chicken-and-fiddlehead-fern-risotto/

Shopie Lane

Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.