📋 Quick Healthy Chicken Risotto

This quick healthy chicken risotto recipe is a perfect easy meal made with chicken and mushrooms. It's a great way to use up any leftover chicken too!

Course Dinner

Cuisine Italian

Prep Time 15

Cook Time 25

Servings

Calories 542kcal

Author Neil

Equipment

Ingredients

1 tablespoon olive oil
1 large onion diced
350 g Arborio rice or similar
600 ml hot chicken stock
200 g cooked chicken chopped
75 g low fat cream cheese
150 g Button Mushrooms sliced
2 cloves garlic crushed
Freshly ground salt and pepper.
Some grated parmesan cheese for garnish

Metric - US Customary

Instructions

In a medium sized pan gently heat 1 tablespoon of the oil over a medium heat and sauté the onion for about 5 minutes until softened.
Add rice, stir for a further minute then add the stock. Reduce the heat to low put a lid on the pot and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed. Add more hot water if required.
Meanwhile whilst rice is cooking, in a separate small frying pan gently heat the rest of the olive oil and sauté the mushrooms and garlic for about 8 minutes. Season with salt and pepper.
Once rice cooked remove pan from the heat and stir in the cooked chicken and cream cheese.
Stir the sautéed mushrooms, garlic, and their juices into the cooked rice.
Season to taste and serve the risotto garnished with a little parmesan cheese.

Nutrition