Chicken & broad bean risotto
This risotto is simple to make but has loads of flavour – it’s perfect for a weekend family meal.
Calorie controlled cooking spray
Chicken breast, skinless, raw
300 g, cut into small chunks
Arborio rice, dry
4 medium, trimmed and chopped
1 clove(s), crushed
Dry white wine
Vegetable stock cube(s)
1 cube(s), make up to 850ml with hot water
Broad beans, frozen, boiled
75 g, (fresh or frozen)
2 tablespoon(s), grated
1 pinch, and freshly ground black pepper
4 leaf/leaves, to garnish
- 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.
- Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
- 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.
- 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.