Chicken and Spring Vegetable Risotto

  • 10MINS
  • 40MINS
  • 316KCAL

Tender chicken breast with a spring vegetable risotto, inspired by Italian holidays and perfect for calorie counting and Weight Watchers!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Chicken and Spring Vegetable Risotto pinchofnom.com
5

NutritionPer Serving

  • Calories316
  • Carbs47g
  • Protein24g
  • Fat2.5g
  • Saturates0.6g
  • Sugars5.3g

Chicken and Spring Vegetable Risotto - Pinch of Nom Slimming Recipes

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 to know in the blurb!

You can’t beat a simple risotto for an easy, filling dinner that ticks all the boxes. This Chicken and Spring Vegetable Risotto is no exception. With creamy arborio rice and fresh spring vegetables, this dish is perfect for a light dinner in front of the telly or as a weeknight dinner when you don’t fancy washing up loads of pans!

We’ve added a pinch of red pepper flakes to the mix to spice things up a touch, but if you prefer your rice with more of a kick you can increase this as much as you like!

What diets is this Chicken and Spring Vegetable Risotto suitable for?

This Chicken and Spring Vegetable Risotto recipe is suitable for gluten free and dairy free diets, as long as you substitute the following ingredients for gluten and/or dairy free versions:

  • Stock pot

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chicken and Spring Vegetable Risotto recipe?

  • You need to count 6 Points per portion of this Chicken and Spring Vegetable Risotto recipe if you’re on WW Green.
  • You need to count 6 Points per portion of this Chicken and Spring Vegetable Risotto recipe if you’re on WW Blue.
  • You need to count 6 Points per portion of this Chicken and Spring Vegetable Risotto recipe if you’re on WW Purple.

Do you need any special ingredients to make Chicken and Spring Vegetable Risotto?

We’ve used spring greens, which you can usually find near the cabbage and cauliflowers in the supermarket, and they just need a quick wash before using. Arborio rice is also known as risotto rice because its higher starch content leads to a creamier dish – don’t swap this for any other rice!

How many calories are in this Chicken and Spring Vegetable Risotto?

There are 316 calories per portion in this Chicken and Spring Vegetable Risotto which means it falls into our Everyday Light category.

This Chicken and Spring Vegetable Risotto is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

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 saucepan with low calorie cooking spray and set on a medium heat.

Step 2

Add the chicken and cook for 5 minutes until golden brown.

Step 2 pinchofnom.com

Step 3

Move the chicken to one side and add the garlic, leeks, spring greens, onion and spring onions. Cook for a further 5 minutes until the vegetables have softened.

Step 3 pinchofnom.com

Step 4

Add the arborio rice to the saucepan with the thyme. Add the stock pot to the boiling water and pour into the pan. Cook for 25-30 minutes until all the water has been absorbed and the rice has a creamy texture.

Step 4 pinchofnom.com

Step 5

Remove the thyme stalks, season with salt and pepper and serve.

Chicken and Spring Vegetable Risotto - Pinch of Nom Slimming Recipes

What could I serve with these Chicken and Spring Vegetable Risotto?

You could serve this Chicken and Spring Vegetable Risotto with a big, fresh salad on the side. It also works well with the following starter, accompaniment and dessert:

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How do you know when this Chicken and Spring Vegetable Risotto are cooked?

You should cook this Chicken and Spring Vegetable Risotto until the rice has a creamy texture and all the water has been absorbed. This will take around 30 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chicken and Spring Vegetable Risotto in the fridge?

Ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of Chicken and Spring Vegetable Risotto in the fridge for approximately 3 days or so.

As we all know you can get food poisoning from eating reheated rice, but, it’s not actually the reheating that can cause issues, it is, in fact, the way that the rice has been stored beforehand where the problem begins.

Rice can contain spores that are resistant to heat and can survive the cooking process. If cooked rice is left standing at room temperature these spores can grow into bacteria. At this point, the bacteria can be destroyed by reheating the rice thoroughly.

You should remember to do the following if you’re going to keep leftover rice:

  • Cool the rice as quickly as possible (ideally within one hour) then put it in the fridge immediately. You can split larger portions up into smaller batches to cool quicker.
  • Reheat and use any leftover rice (stored in the fridge) within one day.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

Can I freeze Chicken and Spring Vegetable Risotto?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer! 

As when keeping rice in the fridge, make sure to do the following if you plan to freeze it:

  • Cool the rice as quickly as possible (ideally within one hour) then freeze it immediately. You can split larger portions up into smaller batches to cool quicker.
  • Freeze as soon as the rice is cold.
  • When you reheat any rice, always check it is steaming hot all the way through.
  • Don’t reheat cooked rice more than once.

How do I reheat Chicken and Spring Vegetable Risotto?

From chilled: Reheat in the microwave for 2-3 minutes,  stir and heat for another 2-3 minutes until piping hot.

From frozen: Allow to defrost thoroughly in the fridge overnight, and heat from chilled.

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Chicken and Spring Vegetable Risotto

Tender chicken breast with a spring vegetable risotto, inspired by Italian holidays and perfect for calorie counting and Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 316
  • Carbs 47G
  • WW Points:
  • 6 Green
  • 6 Blue
  • 6 Purple

Ingredients

  • 2 chicken breasts, approx 140g each sliced
  • 200 g arborio rice rinsed under cold water
  • 1 leek trimmed and thinly sliced
  • 1 onion peeled and thinly sliced
  • 1 clove garlic peeled and minced
  • 250 g spring greens washed and chopped
  • 5 spring onions chopped
  • 1 chicken stock pot
  • 1 l boiling water
  • 3 sprigs fresh thyme
  • salt and pepper to taste
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Spray a saucepan with low calorie cooking spray and set on a medium heat.
  2. Add the chicken and cook for 5 minutes until golden brown.
  3. Move the chicken to one side and add the garlic, leeks, spring greens, onion and spring onions. Cook for a further 5 minutes until the vegetables have softened.
  4. Add the arborio rice to the saucepan with the thyme. Add the stock pot to the boiling water and pour into the pan. Cook for 25-30 minutes until all the water has been absorbed and the rice has a creamy texture.
  5. Remove the thyme stalks, season with salt and pepper and serve.

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8 comments

See what others have to say

EmilyFriday 16th April 2021

I can’t believe the calories are correct in this! Absolute delicious and filling. Didn’t feel like a diet recipe and a great way to get all that veg in

Reply

    HollyWednesday 21st April 2021

    Hey Emily, thanks so much for your message we are so glad to hear you enjoyed the risotto!

    Reply

AmySaturday 10th April 2021

Hi!
When I have added this recipe into my calorie counter it is only coming up with around 275 calories! Is there any reason for this? I would rather go slightly over than think I haven’t had as much

Reply

    HollyWednesday 21st April 2021

    Hi Amy, calories can vary quite a lot from brand to brand so that could be why your calculation is different. Have a look at THIS article which talks you through how we work out the calories and points for our recipes, hope that helps!

    Reply

Nicola FrazerMonday 29th March 2021

I made this tonight, I couldn’t find spring greens so I used sweetheart cabbage, it was delicious

Reply

    HollyWednesday 31st March 2021

    Hey Nicola, thanks so much for your message we are so glad to hear you enjoyed this recipe!

    Reply

ScottydottySunday 28th March 2021

Adjusted the recipe portion size to 2 portions. Followed the recipe. Used 100g arborio rice and 1 litre of stock- ended up with chicken & rice soup! Afterwards went back to check & noticed the recipe for 4 portions (200g rice) and 2 portions both say 1 litre of stock. Beware if changing portion sizes in interactive recipe.

Reply

    HollyMonday 29th March 2021

    Hey, so sorry for the mixup, I’ve listed the water as a separate ingredient so this will now alter up or down when the serving size is altered.

    Reply

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