Quick chicken, leek and mushroom risotto

Photographer: Mark O'Meara

Our quick chicken and mushroom risotto makes a great midweek meal and you could easily swap the vegetables for any you already have in the house.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

350g chicken breast, sliced
2 small leeks, finely sliced
200g button mushrooms, sliced
2 x 250g pouches ready to heat basmati rice, heated
8 tablespoons chopped fresh herbs, such as chives and parsley
160g baby spinach
1/2 cup plus 1 tablespoon light cream cheese
2 tablespoons olive oil
2 cups very low salt gluten-free chicken stock
1/2 cup parmesan, finely grated

Instructions

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1 Heat the olive oil in a deep non-stick frying pan set over a medium heat. Add the chicken and cook for 2–3 min until browned. Remove from the pan and set aside.

2 Add the leeks and mushrooms to the pan and cook for 2–3 min.

3 Add the cooked rice and half the stock, then stir over a medium heat until the rice has absorbed all the liquid. Return the chicken and any juices to the pan. Add the remaining stock and continue to cook the risotto until all the liquid is absorbed.

4 Stir through the herbs, baby spinach, cream cheese and parmesan. Season with freshly ground black pepper to serve.

Nutrition Info (per serve)

Calories 461 cal

Kilojoules 1929 kJ

Protein 41 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 37 g

Sugar 4.4 g

Dietary fibre 3.9 g

Sodium 315 mg

Calcium 275 mg

Iron 3.2 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.