Chicken and Vegetable Risotto
Chicken and Vegetable Risotto

As the temperature has dropped many of us start to crave more warming and comforting foods.

To help you maintain your health and fitness goals during this seasonal change, here is a great dinner idea which the whole family will enjoy!

Chicken and Vegetable Risotto

Tip: replace chicken with feta cheese for a vegetarian version.

Serves: 4-6

Pre: 5 minutes
Cooking: 20-30 minutes
Gluten Free – Dairy Free


  • 500g chicken breast
  • 3 cups arborio rice
  • 2 cups mushrooms, flat, button and/or brown
  • 2 carrots, peeled and chopped
  • 2 zucchinis, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, crushed
  • 1 onion, skin removed
  • 4 cups chicken or vegetable stock salt reduced
  • 1 bunch parsley, finely chopped
  • 4 tbsp. EV olive oil
  • Salt and pepper, to taste


  • Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20 minutes until cooked, shred with a fork.
  • Rice: in a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped.
  • In a saucepan, sauté the mixture until soft, approximately 5 minutes.
  • Add the rice and 1 ladle of hot stock and simmer for approximately 20 minutes.
  • Keep slowly adding all of the stock until desired consistency is reached.
  • Once cooked add parsley and season to taste.
  • Spoon rice into serving bowls and top with shredded chicken



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