Virtual Medical Centre

Chicken and Garden Vegetable Risotto

• Ingredients
• Method
• Nutritional content

Ingredients

Serves: 6

• 400 g skinless chicken breasts
• cooking oil spray
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups arborio rice
• 3 low salt chicken stock cubes, dissolved in 4 cups boiling water
• 2 cups Australian low fat milk, heated until just boiling
• 60 g baby spinach leaves
• 1/2 cup frozen peas, thawed
• 1 bunch (8 spears) asparagus, cut into 3 cm lengths and blanched
• 50 g Australian parmesan cheese, grated
• 30 g Australian parmesan cheese, shaved, extra

Method

1. Grill chicken breast on both sides until cooked through. Cut into slices and reserve.
2. Lightly spray saucepan with cooking oil, add onion and garlic and cook until soft. Add rice and stir for 1 minute or until the rice is toasted. Add stock 1 cup at a time, stirring constantly over low heat until all the liquid is absorbed before adding more stock. Continue until all the stock is absorbed. Add hot milk, 1 cup at a time until absorbed and rice is tender.
3. Stir through sliced chicken, spinach leaves, peas, asparagus and parmesan. Serve topped with extra shaved parmesan.

Nutritional content

Nutritional analysis per serve:

More recipes 

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.

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Article Dates:

Created: 4/12/2007

Modified: 3/6/2010