Chicken, ham and pea risotto

A creamy, rich and easy rice dish all the family will love, with chunky chicken and broccoli pieces.

Serves: 4

Preparation time:  5 minutes

Cooking time:  35 minutes

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You will need

  • 50g I can't believe it's not Butter
  • 325g chicken thigh fillets, sliced
  • 1 onion, peeled and sliced
  • 500g basics long grain rice
  • 1 chicken stock cube, made up to 1.3 litres with hot water
  • 70g pack wafer thin honey roast ham, roughly chopped
  • 300g broccoli florets
  • 400g frozen British garden peas
  • 20g basics soft cheese
  • 70g basics mild grated Cheddar
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Recipe Information

Step by step guide to making Chicken, ham and pea risotto

  1. Heat half the spread in a large saucepan and fry the chicken for 6-8 minutes, until browned and fully cooked through. Remove from the pan and set aside.
  2. Add the remaining spread to the pan and cook the onion for 5 minutes, until soft. Stir in the rice and cook for a further minute.
  3. Gradually add the stock a ladle at a time, stirring frequently, adding more as the liquid is absorbed. Cook slowly over a low heat for about 15 minutes, until nearly all the stock has absorbed.
  4. Add the chicken, ham, broccoli and peas, and cook for a further 5 minutes.
  5. Stir through the soft cheese. Scatter over the grated Cheddar cheese, grind on freshly ground black pepper and serve.

Summary of customer ratings and reviews

Nutritional information for Chicken, ham and pea risotto

Nutritional information for Chicken, ham and pea risotto

Nutrition type per serving
Calories 612 kcal
Total Fat 26.1g
Saturated Fat 10.2g
Salt 2.2g
Sugar 7.2g

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