Chicken and Garden Vegetable Risotto

Ingredients
Method
Nutritional content

Dairy Australia

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

Grill chicken breast on both sides until cooked through. Cut into slices and reserve.
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.
Stir through sliced chicken, spinach leaves, peas, asparagus and parmesan. Serve topped with extra shaved parmesan.

Nutritional content

Nutritional analysis per serve:

Energy	1997 kJ 477 cal
Protein	33 g
Total fat	10.2 g
Saturated fat	4.4 g
Carbohydrate	61 g
Total sugars	6 g
Sodium	302 mg
Calcium	289 mg
Fibre	3 g
Iron	2 mg
GI	Medium

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.