Creamy chicken risotto
An easy chicken risotto that will satisfy the whole family. Great for lunch or dinner.
SERVES6
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method:
- Bring the water to the boil with the stock cubes.
- In a separate pot heat the oil and gently cook the onion until soft.
- Add the chicken and garlic and continue to cook until chicken is cooked through and broken to small pieces.
- Increase the heat and add the rice, continue to cook for 2 minutes.
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup.
- Continue to add the stock until the rice is cooked through and has a thick consistency.
- You may need to use a little more or a little less stock to get the desired thickness.
- Add the spinach and heat through.
- Add the lemon zest and juice and stir through.
- Remove from heat and serve topped with grated cheese.
Tips:
- Use approximately 4 cups fresh silver beet (roughly chopped) or spinach instead of frozen spinach.
- For a richer flavour top with a couple of tablespoons of grated parmesan cheese.
- Add fresh herbs like parsley or basil when serving.
- 5 cupswater
- 2chicken stock cubes
- 2 tbspoil
- 2onions, Finely chopped
- 500 gchicken mince
- 1 tbspcrushed garlic
- 1 cuprisotto rice or medium grain rice
- 2 cupschopped frozen and thawed or cooked fresh spinach
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 cupgrated cheese
Per serve
- Energy1563kJ
- Total Fat15.0g
- Saturated Fat5.3g
- Total Carbohydrate34.6g
- Sugars3.5g
- Dietary Fibre2.2g
- Protein27.5g
- Sodium424mg
Method:
- Bring the water to the boil with the stock cubes.
- In a separate pot heat the oil and gently cook the onion until soft.
- Add the chicken and garlic and continue to cook until chicken is cooked through and broken to small pieces.
- Increase the heat and add the rice, continue to cook for 2 minutes.
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup.
- Continue to add the stock until the rice is cooked through and has a thick consistency.
- You may need to use a little more or a little less stock to get the desired thickness.
- Add the spinach and heat through.
- Add the lemon zest and juice and stir through.
- Remove from heat and serve topped with grated cheese.
Tips:
- Use approximately 4 cups fresh silver beet (roughly chopped) or spinach instead of frozen spinach.
- For a richer flavour top with a couple of tablespoons of grated parmesan cheese.
- Add fresh herbs like parsley or basil when serving.
Ingredients
- 5 cupswater
- 2chicken stock cubes
- 2 tbspoil
- 2onions, Finely chopped
- 500 gchicken mince
- 1 tbspcrushed garlic
- 1 cuprisotto rice or medium grain rice
- 2 cupschopped frozen and thawed or cooked fresh spinach
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 cupgrated cheese
Ingredients
- 5 cupswater
- 2chicken stock cubes
- 2 tbspoil
- 2onions, Finely chopped
- 500 gchicken mince
- 1 tbspcrushed garlic
- 1 cuprisotto rice or medium grain rice
- 2 cupschopped frozen and thawed or cooked fresh spinach
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 cupgrated cheese
Nutrition Facts
Per serve
- Energy1563kJ
- Total Fat15.0g
- Saturated Fat5.3g
- Total Carbohydrate34.6g
- Sugars3.5g
- Dietary Fibre2.2g
- Protein27.5g
- Sodium424mg
Method:
- Bring the water to the boil with the stock cubes.
- In a separate pot heat the oil and gently cook the onion until soft.
- Add the chicken and garlic and continue to cook until chicken is cooked through and broken to small pieces.
- Increase the heat and add the rice, continue to cook for 2 minutes.
- Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup.
- Continue to add the stock until the rice is cooked through and has a thick consistency.
- You may need to use a little more or a little less stock to get the desired thickness.
- Add the spinach and heat through.
- Add the lemon zest and juice and stir through.
- Remove from heat and serve topped with grated cheese.
Tips:
- Use approximately 4 cups fresh silver beet (roughly chopped) or spinach instead of frozen spinach.
- For a richer flavour top with a couple of tablespoons of grated parmesan cheese.
- Add fresh herbs like parsley or basil when serving.
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