Chicken Risotto

Chicken Risotto

DifficultyBeginner

Chicken Risotto: The ultimate meal prep recipe .

Prep Time15 minsCook Time20 mins
 1 tsp Olive Oil
 1 Onion (diced)
 2 Garlic Cloves (diced)
 300 g Arborio Rice
 500 g Chicken Thigh Fillet (diced)
 500 g Sliced Mushrooms
 400 g Corn Kernels
 150 g Fresh Spinach
 3 Chicken Stock Cubes
 1 tsp Salt and Pepper
  cup Cheese (shredded)
1

Heat oil in a large saucepan or electric frying pan over medium heat. Cook onion, garlic and chicken, stirring occasionally for 3-4 minutes.

2

Add the rice and stir, coating the grains in oil. Add stock cubes into a jug with 900ml water and pour a quarter of the stock in with the rice. Simmer for 1-2 minutes until it begins to absorb.

3

Pour in remaining stock and continue stirring on medium/low heat as the water absorbs into the rice. Add corn and mushrooms.

4

Add in salt, pepper, spinach and cheese and stir together to combine. The rice should be soft at this point and there should be no excess water in the pan. If rice is still crunchy add a little bit of water at a time until rice becomes soft.

5

Serve with cheese on top.

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 547
% Daily Value *
Total Fat 16.8g26%
Total Carbohydrate 76.8g26%
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 tsp Olive Oil
 1 Onion (diced)
 2 Garlic Cloves (diced)
 300 g Arborio Rice
 500 g Chicken Thigh Fillet (diced)
 500 g Sliced Mushrooms
 400 g Corn Kernels
 150 g Fresh Spinach
 3 Chicken Stock Cubes
 1 tsp Salt and Pepper
  cup Cheese (shredded)

Directions

1

Heat oil in a large saucepan or electric frying pan over medium heat. Cook onion, garlic and chicken, stirring occasionally for 3-4 minutes.

2

Add the rice and stir, coating the grains in oil. Add stock cubes into a jug with 900ml water and pour a quarter of the stock in with the rice. Simmer for 1-2 minutes until it begins to absorb.

3

Pour in remaining stock and continue stirring on medium/low heat as the water absorbs into the rice. Add corn and mushrooms.

4

Add in salt, pepper, spinach and cheese and stir together to combine. The rice should be soft at this point and there should be no excess water in the pan. If rice is still crunchy add a little bit of water at a time until rice becomes soft.

5

Serve with cheese on top.

Chicken Risotto