Nutrition info - Recipes

Chicken & Veggie Risotto

Ready to feast on a risotto record-breaker? This winning recipe cannot be beat. While it takes plenty of sitting, watching and waiting, it's totally worth it when you taste the end result, a creamy culinary dream.

Chicken & Veggie Risotto


For 4 people

  • 1 tablespoon(s) olive oil
  • 8 ounce(s) skinless chicken thighs, diced
  • 1 leek, sliced
  • 1 1/2 cup(s) Arborio rice
  • 8 floz white wine
  • 1 1/2 cup(s) hot chicken stock
  • 2 cup(s) cauliflower florets
  • 2 tablespoon(s) chopped fresh basil
  • 1 dash(es) Freshly ground black pepper
  • 2 tablespoon(s) grated Parmesan cheese


  1. Heat oil in a large pan. Cook chicken for 5 minutes until all flesh is white, remove from pan. Add leek to the pan, cook for about 2 minutes or until soft. Add rice, cook stirring on medium heat for about 3 minutes; add wine, cook, and stirring until absorbed and add stock, cover and simmer for about 8 minutes. Add chicken, cook for a further 6 minutes. Add cauliflower, cook for a further 5 minutes, stirring occasionally or until rice is cooked.
  2. Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with Parmesan cheese

Ready in 40 min

Nutrition facts

  • Kcal: 471.9 kcal
  • Fibers (g): 0.93g
  • Sodium (mg): 318.72mg
  • Carbs: 66.9g
  • Fat: 9.78g
  • Saturated fat (g): 2.52g
  • Proteins: 18.19g