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Photo of Chicken and spinach risotto by WW

Chicken and spinach risotto

Total Time
55 min
15 min
40 min
Chilli, anchovy and lemon give this hearty dish a favour lift.


Olive oil

1 tbs

Skinless chicken breast

270 g, (buy 300g), thinly sliced

Salt reduced chicken stock

2 cup(s), (500ml)

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Arborio rice

1½ cup(s)

Salted anchovies in oil, drained

4 medium, finely chopped

Dried chilli flakes

¼ tsp

Baby spinach

120 g

Grated parmesan cheese

¼ cup(s)


  1. Heat half the oil in a medium frying pan. Cook the chicken, stirring, for 5-7 minutes or until browned and cooked through. Transfer to a plate.
  2. Meanwhile, place the stock and 2 cups (500ml) water in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
  3. Heat the remaining oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the rice, anchovies and chilli and stir to coat. Cook, stirring, for 2 minutes or until rice is opaque.
  4. Reduce heat to medium-low and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20-25 minutes or until rice is tender.
  5. Stir the chicken and spinach into the risotto mixture. Cook for 1 minute or until chicken is heated through and spinach wilts. Season with salt and pepper. Serve topped with the parmesan.


SERVING SUGGESTION: Baby spinach, cucumber and parsley salad and lemon wedges.