Get creative in the kitchen and whip up this Chicken primavera risotto recipe. Served with fresh pesto, this mouthwatering dish makes for a great family dinner.
Serves44
Cook time2 hr 50 mins2 hour 50 minutes
Prep time15 mins15 minutes
Ingredients
1/3 cup (80ml) olive oil
2 Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) dry white wine
3 cups (750ml) chicken stock
1 zucchini, chopped
1 bunch asparagus, woody ends trimmed, chopped
1 cup (120g) frozen peas
2 tbs Coles Pine Nuts, toasted
1 tbs finely grated parmesan
60g pkt Coles Australian Baby Spinach & Rocket
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbs oil in a frying pan over medium heat. Cook chicken, in batches, stirring, for 5 mins or until golden. Transfer to a slow cooker. Add onion and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 1 min or until grains appear glassy. Add wine and bring to the boil. Transfer rice mixture and stock to slow cooker. Cover. Cook for 1½ hours on low.
Step 2
Add zucchini, asparagus and peas to the slow cooker. Cover and cook for 1 hour on low or until the chicken is cooked through, the rice is tender yet firm to the bite and risotto is creamy.
Step 3
Process pine nuts, parmesan, half the spinach and rocket and remaining oil in a food processor until combined.
Step 4
Divide risotto among serving bowls. Sprinkle with remaining spinach and rocket. Spoon over the pesto to serve.
2 Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups (300g) arborio rice
1/2 cup (125ml) dry white wine
3 cups (750ml) chicken stock
1 zucchini, chopped
1 bunch asparagus, woody ends trimmed, chopped
1 cup (120g) frozen peas
2 tbs Coles Pine Nuts, toasted
1 tbs finely grated parmesan
60g pkt Coles Australian Baby Spinach & Rocket
Description
Get creative in the kitchen and whip up this Chicken primavera risotto recipe. Served with fresh pesto, this mouthwatering dish makes for a great family dinner.
Method
Step 1
Heat 1 tbs oil in a frying pan over medium heat. Cook chicken, in batches, stirring, for 5 mins or until golden. Transfer to a slow cooker. Add onion and garlic to pan. Cook, stirring, for 5 mins or until onion softens. Add rice and cook, stirring, for 1 min or until grains appear glassy. Add wine and bring to the boil. Transfer rice mixture and stock to slow cooker. Cover. Cook for 1½ hours on low.
Step 2
Add zucchini, asparagus and peas to the slow cooker. Cover and cook for 1 hour on low or until the chicken is cooked through, the rice is tender yet firm to the bite and risotto is creamy.
Step 3
Process pine nuts, parmesan, half the spinach and rocket and remaining oil in a food processor until combined.
Step 4
Divide risotto among serving bowls. Sprinkle with remaining spinach and rocket. Spoon over the pesto to serve.
