Chicken and broad bean risotto

Chicken and Broad Bean Risotto- a creamy risotto with chicken broad beans and peas. Perfect for using up leftover roast chicken. Syn free on Slimming World.

Chicken and broad bean risotto pinnable image


I used to be a little bit afraid of risotto. Yes, it's just rice, but it always seemed so complicated and difficult to perfect.  In actual fact, it's very easy. At least, it's easy to make it to 'eating at home' standard! 

The main downside of risotto is that it's not a 'leave it to cook' type recipe. You will have to stand over it, so bear that in mind when you plan to cook it. This recipe uses broad beans- not something I am normally a great fan of, but the baby broad beans that you can buy frozen or in tins are really nice, and that won me over. Even better if you can get them fresh. They are full of protein, fibre and Vitamin B which is a bonus too!

You can make a big batch of this Chicken and Broad Bean risotto and have the leftovers for lunch. Just make sure that you cool it quickly after cooking and heat it all the way through when you eat it.

This recipe is syn free on Slimming World if you swap spray oil instead of using the olive oil and leave out the optional Parmesan.

Make Chicken and Broad Bean Risotto



risotto, leftover roast chicken, broad beans
dinner
British
Yield: 4
Author:

Chicken and Broad Bean Risotto

Chicken and Broad Bean Risotto

prep time: 5 Mcook time: 25 Mtotal time: 30 M
Chicken and Broad Bean Risotto- a creamy risotto with chicken broad beans and peas. Perfect for using up leftover roast chicken. Syn free on Slimming World.

ingredients:

  • 3 chicken breasts, cooked 
  • 500g arborio rice
  • 250 ml chicken stock
  • 300g broad beans (drained) or 200g frozen broad beans
  • 150g peas
  • 2 cloves of garlic (crushed)
  • 1 tsp olive oil
  • 1 tbsp parmesan (optional)

instructions:

How to cook Chicken and Broad Bean Risotto

  1. If you are using chicken breasts, put them into the oven to bake. 
  2. Chop the onion finely. 
  3. In a large saucepan, heat some olive oil and soften the onion and the garlic.
  4. Add the arborio rice and stir it through the oil.
  5. Add a little of the chicken stock at a time, stirring almost continuously, adding more when it has absorbed. 
  6. The rice should be al dente when it's done. When it seems to be softening, add the peas, beans and the cooked chicken (cut into small chunks).
  7. Optional- stir through a tablespoon of parmesan.

NOTES:

Don't leave the risotto for longer than a few seconds or it will stick to the bottom of the pan and become claggy. If you have leftovers, be aware of the risks around leftover rice. Put the leftover food in the fridge as soon as it has cooled. When reheating it, make sure it's piping hot and cooked all the way through.
Calories
449
Fat (grams)
6
Sat. Fat (grams)
1
Carbs (grams)
59
Fiber (grams)
6
Net carbs
53
Sugar (grams)
5
Protein (grams)
40
Sodium (milligrams)
339
Cholesterol (grams)
78

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