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Chicken and Vegetable Risotto

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Chicken and Vegetable Risotto

5 servings

A flavorful and hearty one-pan chicken and vegetable risotto featuring bell peppers, zucchini, and sweet corn.

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Time

Prep
10min
Cook
20min
Total
30min

Nutrition

per serving
Calories
455
Protein
23.7g
Carbs
63g
Fat
11.7g

One serving: 1 bowl (~310g)

Instructions

  1. In a small saucepan, dissolve 2 chicken stock cubes in 2 cups of boiling water.
  2. In a large pan, heat 1 tbsp of oil over medium heat. Add the chopped onion and sauté until softened.
  3. Stir in 1 tsp of chopped garlic and the chopped red bell pepper. Cook for a few minutes.
  4. Add the chopped chicken thighs to the pan and cook until browned.
  5. Sprinkle 1 tsp of paprika over the chicken and vegetable mixture and stir to combine.
  6. Add 1 cup of risotto rice to the pan and stir to coat the rice with the oil and spices.
  7. Add the chopped zucchini and 1 can of sweet corn to the pan.
  8. Pour the prepared chicken stock into the pan with the rice and vegetables.
  9. Simmer the mixture, stirring occasionally, until the rice is cooked and the liquid has been absorbed.
  10. Serve the risotto in bowls, topped with a drizzle of sweet chili sauce.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 1

Ensure the chicken is chopped into bite-sized pieces for even cooking. Stir occasionally while simmering to prevent the rice from sticking to the bottom of the pan.

Source

SAVED FROMTikTok · @ronam2468View Original

TAGS

RisottoChickenHealthy DinnerOne Pan

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