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Chicken risotto

 49 ratings

Prep Time:5 mins

Cooking Time:30 mins

Serves:4 Adults


Chicken risotto

Feel like some comforting Italian food but don’t want the run of the mill Lasagna or spaghetti Bolognese? This simple recipe might be just up your street!

About this recipe

This recipe was adapted from 101+ Square Meals


  • 280g / 10 oz. of risotto rice
  • 1 medium onion
  • 1 clove of garlic
  • 1 green or red pepper
  • 5 mushrooms
  • 1 x 198g / 7 oz. tin of sweetcorn
  • 4 chicken fillets
  • 1 teaspoon of oil
  • 1 chicken stock cube dissolved in 425ml / ¾ pint of hot water
  • Salt & pepper, to taste


  1. Boil rice for around 5 minutes and drain
  2. Chop onion, pepper and mushrooms
  3. Cut chicken fillets into cubes
  4. Crush the garlic or chop into fine pieces
  5. Fry chicken pieces in vegetable oil
  6. Add garlic, onions, peppers and mushrooms. Fry gently
  7. Add rice to pan
  8. Stir in stock, add sweet corn
  9. Bring to boil and cook gently for 30 minutes, or until all the liquid has been absorbed
  10. Season to taste

What you will need

  • Chopping board
  • Chopping knife
  • Frying pan
  • Measuring jug(for liquids)
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with a crispy side salad

"Mix up the vegetables each time you try this recipe; e.g. try carrots, leeks and peas"

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