Chicken and Mushroom Risotto

Indulge in this Chicken and Mushroom Risotto, even if you are counting calories or following a diet plan like Weight Watchers!

Everyone has their own idea of a comfort food. One of ours is this Chicken and Mushroom Risotto.
Chicken and Mushroom Risotto | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Risotto is a Northern Italian dish, made with a high starch, medium or short grain white rice. These rices absorb liquids and release starch and this is what gives risotto its creamy consistency.

If you fancy something a bit different you can try using a Rice, Barley & Spelt mix instead of the usual Arborio rice. We used the Gallo 3 Grain Rice, Barley & Spelt Risotto mix and it was AMAZING!…….tastes great cold for lunch the next day too!!

Serve it with a crisp salad for a perfect slimming meal.

If you’re a fan of risotto why not try our Prawn and Asparagus Risotto?

Chicken and Mushroom Risotto | Slimming & Weight Watchers Friendly

How many calories is this Chicken and Mushroom Risotto recipe?

This Chicken and Mushroom Risotto is only 440 calories per portion! A big saving on a traditional version which can be easily double the calories.

How Weight Watchers friendly Chicken and Mushroom Risotto recipe?

Each portion of this Chicken and Mushroom Risotto is 9 Points. This is a huge saving on a risotto dish from a restaurant, with an ASK Risotto con Pollo e Funghi coming in at 26 Points!

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Chicken and Mushroom Risotto | Slimming & Weight Watchers Friendly

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Chicken and Mushroom Risotto | Slimming & Weight Watchers Friendly

Votes: 72
Rating: 3.4
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Servings

Prep Time

Cooking Time

people 10 minutes 25 minutes

Calories

WW

Carbs

440kcal 9

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
In a Pan
  1. Finely chop the onion and garlic, then add to the pan along with the diced chicken. Spray with low calorie cooking spray,
  2. Cook gently until the onions are soft, but not coloured
  3. Turn the heat up and add the rice and stir well. Then add the mushrooms, stock cubes and white wine vinegar if you're using it
  4. Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next
  5. Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes. If you are using peas and cooked sliced sausage add them just before the rice is cooked
  6. Immediately pour into a serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in
In the Thermomix
  1. Place garlic and onion in Thermomix bowl and chop on speed 5 for 3 seconds
  2. Scrape down sides, add a few sprays of low fat cooking spray, chicken breast and saute for 4 minutes, 100°, reverse speed 1
  3. Add mushrooms, arborio rice, stock paste, water and cook for 16 minutes, 100°, reverse speed 1.5. Place simmering basket on top NOT the Measuring Cup! If you are using peas and cooked sliced sausage add them after 14 minutes then continue cooking
  4. Immediately pour into bowl or serving dish, stir in the parmesan and lemon juice, then cover for 5 minutes or so, to allow juices to soak in

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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10 Comments
  1. It doesn’t say where to add the water. It just starts talking about ‘the liquid’ and then talks about adding ‘stock’ bit by bit but the stock cubes themselves are already in the mix by that point. Some clarity re: this method would be good.

  2. Hi Sarah,

    We’ve not tried it in the IP, risotto really needs to be stirred to get the creamy texture, and that might be missing if you were to cook it in the IP 😊

  3. Hi,
    Do you put the rice and stock cubes in while the pan is still relatively “dry” and add the water afterwards? How long do you suggest cooking the dry rice it for before adding the water?

    On a separate note, if doing it in the Actifry XL as mentioned above, would I just put all ingredients in together at the start including the 980ml of water 20ml of white wine vinegar and let it stir/cook itself through, or would I still need to follow the individual steps?

    Thank you

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