Photo of Chicken & broad bean risotto by WW

Chicken & broad bean risotto

Points® value
Total Time
45 min
10 min
35 min
This risotto is simple to make but has loads of flavour – it’s perfect for a weekend family meal.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

300 g, cut into small chunks

Arborio rice, dry

250 g

Spring Onions

4 medium, trimmed and chopped


1 clove(s), crushed

Dry white wine

100 ml

Vegetable stock cube

1 cube(s), make up to 850ml with hot water

Broad beans, boiled

75 g, (fresh or frozen)

Parmesan Cheese

2 tablespoon(s), grated


1 pinch, and freshly ground black pepper

Basil, fresh

4 leaf/leaves, to garnish


  1. Mist a large pan with cooking spray and add the chicken and rice. Cook over a low heat for 2-3 minutes, stirring, until the rice looks translucent, but not brown.
  2. Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
  3. Pour in the wine and let it bubble up for a few minutes. Add a couple of ladlefuls of 850ml hot vegetable stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.
  4. While the risotto cooks, remove the broad beans from their tough outer shells, then add them to the risotto. Cook for another few minutes and then season to taste, add the parmesan cheese and serve garnished with the basil leaves.