Chicken and Garden Vegetable Risotto Recipe | Legendairy

Chicken and Garden Vegetable Risotto


6
Easy
25 MINS
20 MINS

Parmesan is a risotto's best friend. It rounds off all the flavours and delivers a punch of salty, cheesy flavour. Try this risotto for your next dinner!

INGREDIENTS

  • 400g skinless chicken breast, cut into strips
  • cooking oil spray
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups arborio rice
  • 3 low salt chicken stock cubes, dissolved in 4 cups of boiling water
  • 2 cups low fat milk, heated until just boiling
  • 60g baby spinach leaves
  • 1/2 cup frozen peas, thawed
  • 1 bunch (8 spears) asparagus, cut into 3cm lengths and blanched
  • 50g grated parmesan cheese
  • 30g shaved parmesan cheese, extra

METHOD

  1. Grill chicken breast on both sides until cooked through. Cut into slices and reserve.
  2. Lightly spray saucepan with cooking oil, add onion and garlic and cook until soft. Add rice and stir for 1 minute or until the rice is toasted. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
  3. Stir through sliced chicken, spinach leaves, peas, asparagus and parmesan. Serve topped with extra shaved parmesan.

NUTRITION (PER SERVE)

Energy (kj) 1997
Protein (g) 33
Fat, Total (g) 10.2
Saturated (g) 4.4
Carbohydrates (g) 61
Sugars (g) 6
Dietry Fibre (g) 3
Sodium (mg) 302
Calcium (mg) 289
Iron (mg) 2

HANDY TIPS

Reserve any remaining risotto for a work-day lunch or shape into patties and roll in polenta. Oven bake until crisp.

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