Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Chicken risotto with spring vegetables

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Chicken risotto with spring vegetables
An everyday supper that's packed with nutrition.
Serves
4
Prep
15 minutes
Cook
25 minutes
Each 293g serving contains (excludes serving suggestion)
KCal
379
Carbs
52.5g
Fibre
4.1g
Protein
28.1g
Fat
5.4g
Saturates
2.4g
Sugars
3.0g
Salt
0.9g
Fruit/Veg Portion
1
Ingredients

Ingredients

1tsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 boneless, skinless chicken breast, cubed
225g risotto rice
1 litre hot chicken stock
1 x 100g pack asparagus spears, halved
150g frozen peas
2 tbsp Parmesan cheese
2 tbsp freshly chopped parsley
freshly ground black pepper
Please view Whisk.com privacy policy for more information

Method

Recipe tips
  • Keep your stock hot in another pan so that when you add it to the dish it doesn’t lower the temperature and stop the rice cooking.
  • For a veggie alternative, leave out the Parmesan cheese, add 200g mushrooms rather than chicken and use vegetable stock.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk