Chicken and Spring Vegetable Risotto
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 316
- Carbs 47G
4 Servings
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
Instructions
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Spray a saucepan with low calorie cooking spray and set on a medium heat.
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Add the chicken and cook for 5 minutes until golden brown.
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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.
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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.
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Remove the thyme stalks, season with salt and pepper and serve.