

Easy chicken risotto
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
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)
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Calories 480cal
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Kilojoules 2005kJ
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Protein 36g
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Total fat 11.9g
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–Saturated fat 4.4g
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Carbohydrates 52g
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–Sugars 7.1g
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Dietary fibre 6.2g
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Sodium 316mg
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Calcium 188mg
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Iron 2.1mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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