Easy chicken risotto

Our healthier, simple risotto recipe will be a staple for your slow cooker at home!

Serves: 4

Time to make: 3 hrs 35 mins

Hands-on time: 10 mins

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon crushed garlic
1¼ cups arborio rice
3 cups no-added-salt chicken stock
1 cup water (or ¾ cup water and ¼ cup dry white wine)
½ teaspoon dried chilli flakes
1 carrot, diced
1 stalk celery, diced
400g skinless chicken breasts, chopped into small pieces
1 cup frozen peas or medium bunch spinach or silverbeet
¾ cup grated fresh parmesan

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Instructions

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1 Preheat slow cooker on high. In a heavy-based pan, place oil and set over medium-high heat. Add onion and garlic and cook for 2-3 minutes. Add rice and stir for another 1 minute to coat with oil. Transfer to slow cooker. Add stock, water, wine (if using), chilli flakes, carrot and celery.

2 Increase heat to high. If pan is dry, add a little oil. Place chicken in pan and cook until browned. Add to ingredients in slow cooker and cook on high for 1½–3 hours, or until rice is just tender and mixture is creamy (see HFG tip).

3 Reduce slow cooker to low then add the peas (or chopped spinach/silverbeet). Heat for 15 more minutes, then stir in parmesan and serve garnished with parsley.

HFG tip

The first time you make this, note the cooking time, as overcooked rice is gluggy. Times may vary due to the slow cooker model and stock temperature.

Nutrition Info (per serve)

Calories 480 cal

Kilojoules 2005 kJ

Protein 36 g

Total fat 11.9 g

Saturated fat 4.4 g

Carbohydrates 52 g

Sugar 7.1 g

Dietary fibre 6.2 g

Sodium 316 mg

Calcium 188 mg

Iron 2.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.