Skip to main content

Quick chicken and vegetable risotto

Skip to IngredientsSkip to Method

Whip up this no-fuss risotto for a tasty family dinner. It features chicken, veggies and loads of flavour.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes
Chicken and vegetable risotto served in a baking dish and a bowl with two glasses of water on the side


  • 750g Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
  • 500g pkt Coles Roasting Vegetable with Garlic and Rosemary, chopped
  • 1 cup (220g) arborio rice
  • 2 1/2 cups (625ml) Coles Real Chicken Stock

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large heavy-based saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until golden.
  2. Step 2

    Add the vegetables to the pan and cook, stirring, for 3 mins or until just tender. Add the rice and stock and bring to the boil. Reduce heat to low. Cover and cook for 12-15 mins or until the stock is absorbed and the rice is tender yet firm to the bite.
  3. Step 3

    Set aside, covered, for 2 mins to rest. Season.