Chicken & broad bean risotto
11
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This risotto is simple to make but has loads of flavour – it’s perfect for a weekend family meal.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chicken breast, skinless, raw
300 g
Arborio rice, dry
250 g
Spring Onions
4 medium
Garlic
1 clove(s)
Dry white wine
100 ml
Vegetable stock cube
1 cube(s)
Broad beans, boiled
75 g
Parmesan Cheese
2 tablespoon(s), grated
Salt
1 pinch
Basil, fresh
4 leaf/leaves
Instructions
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.
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