Chicken risotto

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 4-6

Storage: Covered in the fridge or freezer


  • 1 onion, diced
  • 1/2 tablespoon olive oil
  • 1 teaspoon minced garlic, or 1 clove, crushed
  • 400g chicken breast or thigh, trimmed of fat and cubed
  • 2 cups Arborio rice
  • 5 cups salt-reduced chicken stock
  • 2½ cupsbutton mushrooms, sliced
  • 1 small floret broccoli
  • 1/4 cup white wine
  • Pepper to season
  • 2 cups baby spinach leaves


  1. In a large saucepan or pot, fry the onion and garlic in the oil over medium heat for about 3 minutes
  2. Add the chicken and stir until browned.
  3. Add the rice and stir for 5 minutes, until rice has changed colour slightly
  4. Add the wine and stir until absorbed
  5. Add 1 cup of stock and stir until absorbed
  6. Add the broccoli and another cup of stock, stir until absorbed
  7. Add the mushrooms and the remaining 2 cups of stock, one at a time – making sure the liquid has been absorbed before adding more
  8. Test the rice – if it is not cooked, add water as required
  9. Remove from the heat, season with pepper, stir through the spinach and serve

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