Chicken Risotto

Chicken Risotto

1 review, 3 star(s). 100% would make again

Ready in 1h

Try this Chicken Risotto recipe, or contribute your own.


50 g Mushrooms; chopped (2oz)
175 g chicken; Cooked, cut into pieces (6oz)
2 tb Gluten free vegetable oil
1 Leek; sliced finely
50 g French beans; topped, cut in half (2oz)
1 tb Raisins
250 g Brown rice; (8oz)
75 g peas; (3oz), Fresh or frozen
350 ml Water; or gluten free chicken

Original recipe makes 4



Heat the oil in a heavy based frying pan, fry the leek and mushrooms for 2 minutes. Add the rice to the pan and cook for 1-2 minutes. Gradually add the stock and bring to the boil. Simmer for 20 minutes. Blanch the vegetables, then add to the risotto with the chicken and season to taste. Serve immediately. NOTES : A quick and simple supper dish.Ideal served hot or cold.

Alert editor   
Calories Per Serving: 387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Chicken Risotto

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Add my review

The fluid component needs to b at least double which makes the cook time about double to cook the rice fully. Heads up.
Karameagen 2y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free