This creamy Chicken Risotto is a wholesome twist on a classic, packed with lean protein, fresh vegetables, and plenty of flavour — perfect for a nourishing meal.
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8
Ingredients
- Chicken – 1 breast (~400g)
- Brown rice – 1 cup (dried)
- Leek – ½ stalk
- Asparagus – 1 bunch
- Zucchini – 1 medium
- Olive oil – 2 tbsp
- Evaporated milk – 1 can (400g)
- Salt + nutmeg ground + black pepper
- Light tasty shredded cheese – 4 tbsp
Method
- Cook brown rice in 2½ cups of water.
- Preheat oven at 180 degrees.
- Thinly slice leek, grate zucchini and cut asparagus in pieces
- Cut chicken breast in cubes.
- In a fry pan mix olive oil and leek. Let it cook for around 3 minutes, stir in chicken cubes and cook it for 5 more minutes.
- In an oven-safe container, place cooked rice, chicken + leek, grated zucchini, asparagus and evaporated milk, shredded cheese and mix well.
- Season with salt, nutmeg and black pepper and oven-bake it at 180 degrees for 15 minutes.
Nutrition facts per serve: energy 1250kJ, carbohydrates: 20g, protein: 24g, fats: 14g, fibre: 7g