Spicy Tomato Chicken and Asparagus Risotto
Creamy, comforting and with just the right kick, this Spicy Tomato, Chicken and Asparagus Risotto is perfect for an easy midweek dinner. Adjust the heat to suit your taste, and enjoy a cosy, flavour-packed bowlful.
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NutritionPer Serving
- Calories479
- Carbs78g
- Protein29g
- Fat4g
- Saturates1.1g
- Sugars7.2g
Looking for a cosy midweek dinner with a little bit of attitude? This Spicy Tomato, Chicken and Asparagus Risotto has you covered. It’s everything you want from a classic risotto: creamy, comforting and seriously satisfying, with a gentle kick you can turn up or down depending on your chilli tolerance. Think all those rich, warming flavours of a punchy arrabbiata, but stirred through a velvety risotto instead.
As for the asparagus, when it’s in season, it really shines. It’s fresh, vibrant, and full of flavour. Out of season, just swap in your favourite green veg and it’ll still hit the spot.
What diets is this Spicy Tomato, Chicken and Asparagus Risotto suitable for?
This Spicy Tomato, Chicken and Asparagus Risotto recipe can easily be adapted for gluten and dairy-free diets, just be sure to swap out the following ingredients for suitable alternatives:
- Stock cubes (gluten-free)
- Parmesan cheese (dairy free)
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Spicy Tomato, Chicken and Asparagus Risotto?
You don’t need anything special to make Spicy Tomato, Chicken and Asparagus Risotto, but try to catch asparagus in season for even better flavour (in the UK, asparagus season is between April and June, but this may differ depending on where you are!).
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How many calories are in this Spicy Tomato, Chicken and Asparagus Risotto?
There are only 479 calories in one serving of this Spicy Tomato, Chicken and Asparagus Ristotto, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic, and fry for 5 minutes. Add the chicken and continue to fry for 5 minutes, until lightly golden brown on all sides.
Step 2
Turn the heat up, and after 2 minutes, add the mushrooms and diced asparagus stems. Add the stock cubes to the water, and stir until dissolved. Pour 100ml of the stock into the pan — along with the tomatoes, oregano, chilli flakes, and white wine vinegar. Add the rice and stir well.
Step 3
Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next.
Step 4
Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Just before the rice is cooked, add the asparagus heads.
Step 5
Immediately pour into a serving dish, then stir in the parmesan and lemon juice, and season to taste with salt and pepper. Cover for 5 minutes or so, to allow all the juices to soak in. When ready, serve!
If you like a chilli kick to your meals, these recipes also bring the heat:
How do you know when this Spicy Tomato, Chicken and Asparagus Risotto is cooked?
You can tell your Spicy Tomato, Chicken and Asparagus Risotto is cooked when the chicken is firm, with no signs of pinkness, and the juices run clear. When frying the onions, cook them until they’re soft, but not coloured. Keep on adding stock to your rice until it can absorb no more, then leave it on the heat until it’s soft in texture, but with a slight bite (this will probably take about 20-30 minutes in total).
As per UK food safety guidelines, always cook meat until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Spicy Tomato, Chicken and Asparagus Risotto in the fridge?
Once you’ve served up your Spicy Tomato, Chicken and Asparagus Risotto, ideally you should eat it straightaway.
We all know that reheated rice can give you food poisoning, but it’s not quite as simple as that. The real issue isn’t the reheating, it’s how the rice has been handled and stored beforehand.
Rice can contain tiny spores that survive the cooking process. If cooked rice is left hanging around at room temperature, those spores can turn into bacteria. The good news? Reheating rice properly will kill that bacteria, but only if it’s been stored the right way in the first place.
Here’s how to keep things safe (and still enjoy those leftovers!):
- Cool your rice as quickly as possible (ideally within an hour), then pop it straight in the fridge. Splitting it into smaller portions can help it cool faster.
- Use any leftover rice within a day.
- When reheating, make sure it’s piping hot all the way through.
- Only reheat rice once, no going back for round two!
Follow those simple steps and you’re good to go.
Can I freeze Spicy Tomato, Chicken and Asparagus Risotto?
Yes, you can! This recipe can be frozen after cooking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat this Spicy Tomato, Chicken and Asparagus Risotto?
From chilled: Pop into a microwave-safe container with a loosely fitting lid, and heat for 4–7 minutes, until piping hot. Give it a good stir halfway through to make sure it heats evenly.
From frozen: Heat in the microwave, covered, for 3–5 minutes, then stir. Then pop it back in for a further 5–7 minutes, until it’s steaming hot all the way through.
For more information about reheating rice, please take a look at the NHS website.
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Spicy Tomato Chicken and Asparagus Risotto
Creamy, comforting and with just the right kick, this Spicy Tomato, Chicken and Asparagus Risotto is perfect for an easy midweek dinner. Adjust the heat to suit your taste, and enjoy a cosy, flavour-packed bowlful.
-
Prep Time
10 MINS
-
Cook Time
30 MINS
- KCals 479
- Carbs 78G
Instructions
- Spray a large pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic and fry for 5 minutes. Then add the chicken, and continue to fry for 5 minutes, until lightly golden brown on all sides.
- Turn the heat up, and after 2 minutes, add the mushrooms and diced asparagus stems. Add the stock cubes to the water, and stir until dissolved. Pour 100ml of the stock into the pan — along with the tomatoes, oregano, chilli flakes, and white wine vinegar. Add the rice, and stir well.
- Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of stock and stirring, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft, but with a slight bite (this will probably take about 20-30 minutes). Just before the rice is cooked, add the asparagus heads.
- Immediately pour into a serving dish, then stir in the parmesan and lemon juice, and season to taste with salt and pepper. Cover for 5 minutes or so, to allow all the juices to soak in. When ready, serve!
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8 comments
See what others have to say
Siobhan Van den BergThursday 25th February 2021
Absolutely gorgeous and so simple to put together. Thank you so much.
HollyFriday 26th February 2021
Hey Siobhan, so glad to hear you enjoyed this risotto recipe!
Ash StanleyTuesday 2nd June 2020
Really nice and tasty but 2tbsp of chilli flakes can’t be right?!?? 2tsp maybe.. I was just about to add Tabasco as I love spicy food but glad I didn’t!! Very hot!
LisaWednesday 3rd June 2020
Hi Ash. Argh… yes, you are right. That looks like a typo that has been missed. I’ll get it corrected straight away. Thank you for pointing it out!
ChrisMonday 23rd July 2018
Delish! Thanks once again. This recipe is a keeper and well worth the effort. I used fresh chillies and extra Parmesan and it was just perfect 🙂
Laura RaperTuesday 17th April 2018
Wow, 2 tablespoons of chilli was too hot for me!! ???? Loved the taste and will definitely make again but I’d recommend less if you don’t really like spice (and I like a little!!)
Susan FolksFriday 2nd March 2018
Could the rissoto be cooked in a slow cooker.
Thanks
Bethan DaviesThursday 11th January 2018
Is it really 2 tbsp of chilli? I like spicy food but this is very hot!!!
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