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Chicken and Spring Vegetable Risotto

  • Prep Time
    10 MINS
  • Cook Time
    40 MINS
  • KCals 316
  • Carbs 47G
4 Servings


  • 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


  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.