Spicy Tomato Chicken and Asparagus Risotto

  • 10MINS
  • 30MINS
  • 571KCAL

This Spicy Tomato, Chicken and Asparagus Risotto is slimming friendly, full of flavour and a quick meal whether you’re calorie counting or following Weight Watchers!

Easy Peasy Spicy Tomato Chicken and Asparagus Risotto pinchofnom.com

NutritionPer Serving

  • Calories571
  • Carbs102g
  • Protein23g
  • Fat9g
  • Saturates3g
  • Sugars26g

Risottos are a great weekly staple, especially this Spicy Tomato, Chicken and Asparagus Risotto which has a bit of a kick to spice things up! You can make it as hot or as mild as you want, just adjust the chilli to account for how much heat you prefer.

This risotto has flavours reminiscent of Arrabbiata – which is also one of our favourite pasta dishes!

Asparagus is very seasonal in the UK, but you can use any green vegetables you like if you are looking to make this recipe out of season. However, you can’t beat the taste of young, fresh asparagus if you can get it.

What diets is this Spicy Tomato, Chicken and Asparagus Risotto suitable for?

This Spicy Tomato, Chicken and Asparagus Risotto recipe is suitable for gluten free diets as long as you use a gluten free chicken stock.

It can be made vegetarian or vegan as long as you swap out the following ingredients for vegetarian or vegan alternatives;

  • Chicken
  • Chicken stock
  • Parmesan cheese

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 Spicy Tomato, Chicken and Asparagus Risotto recipe?

  • You need to count 9 Points per portion of this Tomato, Chicken and Asparagus Risotto recipe if you’re on WW Green.
  • You need to count 8 Points per portion of this Tomato, Chicken and Asparagus Risotto recipe if you’re on WW Blue.
  • You need to count 8 Points per portion of this Tomato, Chicken and Asparagus Risotto recipe if you’re on WW Purple.

It’s super tasty and filling so you could easily serve half a portion and enjoy it with extra vegetables or a side salad!

Do you need any special ingredients to make Spicy Tomato, Chicken and Asparagus Risotto?

You don’t need anything special to make this recipe, but try to catch asparagus in season for a great flavour. This is between April and June in the UK.

How many calories are in this Spicy Tomato, Chicken and Asparagus Risotto?

There are 571 calories per portion in this Spicy Tomato, Chicken and Asparagus Risotto, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Spicy Tomato, Chicken and Asparagus 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

Finely chop the onion and garlic, then add to a hot pan along with the diced chicken breast. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured.

Step 2

Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, diced asparagus stems, 100ml of the chicken stock, tin of tomatoes, oregano, chilli flakes and white wine vinegar.

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. Add the asparagus heads just before the rice is cooked.

Step 5

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.

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How do you know when this Spicy Tomato, Chicken and Asparagus Risotto is cooked?

When frying the onions, cook them until they are soft, but not coloured.

Keep on adding stock to the rice until it can absorb no more, and then leave it on the heat until the rice is soft but with a slight bite. This will probably take about 20-30 minutes.

How long can you keep Spicy Tomato, Chicken and Asparagus Risotto in the fridge?

Once you’ve put it out, you should eat this meal immediately.

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 this Spicy Tomato, Chicken and Asparagus 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 this Spicy Tomato, Chicken and Asparagus Risotto?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. Stir half way through.

From frozen: Heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

For more information about reheating rice please take a look at the NHS website.

Our NEW cookbook Everyday Light is OUT NOW!

Spicy Tomato Chicken and Asparagus Risotto

This Spicy Tomato, Chicken and Asparagus Risotto is slimming friendly, full of flavour and a quick meal whether you’re calorie counting or following Weight Watchers!
  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 571
  • Carbs 102G
WW Points
  • 9 Green
  • 8 Blue
  • 8 Purple

Ingredients

  • 3 cloves garlic minced
  • 1/2 large brown onion chopped
  • 180 g mushrooms chopped
  • 2 large chicken breasts diced
  • 350 g risotto rice
  • 400 g chopped tomatoes
  • 750 ml chicken stock make with 2 chicken stock cubes in 750ml/3 cups of water
  • 50 g white wine vinegar
  • 1 whole lemon juiced
  • 8 g parmesan cheese
  • 2 bunches asparagus Chop the heads off - then dice the rest of the stem till approx 1inch from the bottom. Discard woody 1inch!
  • 2 tbsp chilli flakes
  • 1 tbsp dried oregano
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Finely chop the onion and garlic, then add to a hot pan along with the diced chicken breast. Spray with low calorie cooking spray, cook gently until the onions are soft, but not coloured
  2. Turn the heat up and add the rice and stir well. After 2 minutes add add the mushrooms, diced Asparagus stems, 100ml/½ cup of the chicken stock, tin of tomatoes, Oregano, Chilli Flakes and white wine vinegar
  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
  4. Carry on adding stock until the rice is soft but with a slight bite. This will probably take about 20-30 minutes. Add the Asparagus heads just before the rice is cooked
  5. 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

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4 comments

See what others have to say

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 🙂

Reply

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!!)

Reply

Susan FolksFriday 2nd March 2018

Could the rissoto be cooked in a slow cooker.

Thanks

Reply

Bethan DaviesThursday 11th January 2018

Is it really 2 tbsp of chilli? I like spicy food but this is very hot!!!

Reply

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