Caribbean Jerk Risotto

Risotto has been a food I’ve wanted to master for years, ever since watching Giada religiously before my third child was born. Even though Giada made risotto look super easy, I have been intimated for a while now. Finally, I just decided to go for it last year. Turns out it is just as easy as Giada made it look.

Risotto is typically made with white rice, but can also be made with short length pasta such as orzo or couscous pasta. My family likes risotto made with orzo pasta more than with rice. Also, when I make risotto with pasta instead of rice, the creaminess of the consistency tends to be more than when I make it with rice.

Risotto is traditionally an Italian food, but I have made it with a whole variety of ethnic flavors. This risotto recipe was especially a favorite because I incorporated savory and sweet flavors of the Caribbean.

Caribbean Jerk Risotto

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine pasta
Servings 8 servings
Calories 586 kcal


  • 1 tbsp avocado oil
  • cups red bell pepper chopped
  • cup shallots chopped
  • 16 oz orzo
  • 1 cup dried mango chopped
  • cup cooking white wine
  • ¼ cup unsalted butter
  • 32 oz low sodium chicken stock
  • ¼ cup cream of coconut
  • 3 tbsp Caribbean Jerk seasoning
  • 2 cups rotisserie chicken chopped
  • ¼ cup Colby jack cheese shredded
  • fresh basil
  • fresh chives
  • salt and pepper


  • In a large skillet, drizzle some avocado oil over the bottom. Add in the red bell pepper and shallots. Sauce on medium high heat for a few minutes to allow the vegetables begin to brown. Pour the cooking white wine in and stir with the vegetables to help lift the bits off of the bottom of the skillet. Then add in the unsalted butter and let melt.
  • Pour in the orzo pasta and stir often while allowing the pasta to brown slightly. This gives an added layer of flavor by toasting the pasta. Add in the Caribbean Jerk seasoning. Once the pasta is toasted, begin adding in the chicken stock. Add in 4-6oz at a time, allowing the liquid to absorb into the pasta. The key to risotto is to allow the pasta to slowly soak up the liquids while expelling the starches in the pasta/rice. This gives the creamy texture to the risotto.
  • Once you've poured 20oz of the chicken stock in and the pasta/rice has abosrbed it, add in the dried mangos. Stir and add in another 4-6oz of chicken stock. Allow the pasta/rice to absorb.
  • Add in the chopped rotisserie chicken and the cream of coconut into the risotto. Stir to combine, then add in the rest of the chicken stock, stirring frequently allowing the rest of the chicken stock to absorb into the pasta/rice.
  • Once the stock has been absorbed, remove from heat and add the shredded cheese in and stir to combine. Top with chopped chives and basil, serve immediately. Store in an airtight container for up to a week.


Serving: 1cupCalories: 586kcalCarbohydrates: 79gProtein: 30gFat: 17gSaturated Fat: 8gTrans Fat: 1gCholesterol: 76mgSodium: 326mgPotassium: 418mgFiber: 6gSugar: 26gVitamin A: 5096IUVitamin C: 42mgCalcium: 82mgIron: 3mg
Keyword chicken, pasta, savory, spicy, sweet bread
Tried this recipe?Let us know how it was!

This recipe can easily be made with rice instead of orzo pasta. Have you had risotto before? Do you prefer traditional risotto with rice or do you like it with pasta? Have you made risotto in the past? What’s your favorite kind?

Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.

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