Quick-Cook Chicken Risotto  


  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 400g chicken thigh fillets, fat trimmed, diced
  • 2 garlic cloves, crushed
  • 250g arborio risotto rice
  • 1/2 cup (125ml) white wine
  • 600ml salt reduced chicken style liquid stock
  • 1/3 cup (25g) grated Parmesan cheese, plus 2 tablespoons extra to serve
  • 1 cup (200g) sweet corn kernels
  • 200g grape tomatoes, halved
  • 75g baby spinach leaves

Serves 4


  1. Heat oil in a large heavy based saucepan over medium-high heat. Cook onion and chicken stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.
  2. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.
  3. Stir in cheese, corn, tomatoes and spinach. Season. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.