Chicken and watercress risotto

Peppery watercress and tangy cheese give this creamy rice dish a really rich flavour.

Serves: 4

Preparation time:  10 minutes

Cooking time:  35 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 300g arborio risotto rice
  • 200ml white wine
  • 1 chicken stock cube, made up to 1 litre with hot water
  • 200g Sainsbury's tenderstem broccoli, stems halved
  • ½ x 225g pack Sainsbury's runner beans, thinly sliced
  • ½ x cooked chicken, torn into pieces
  • ½ x 75g bag Sainsbury's watercress, large stalks removed
  • 35g parmesan cheese, grated
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Recipe Information

Step by step guide to making Chicken and watercress risotto

  1. Heat the oil in a large pan. Add the onion and garlic and cook for 8-10 minutes, until softened. Add the risotto rice and wine, and simmer until reduced by half.
  2. Begin adding the stock, a ladleful at a time, waiting until it has absorbed before adding the next ladle. Continue, stirring regularly, until all the stock has been used and the rice is cooked through (20-25 minutes).
  3. About 5 minutes before the end of the cooking time, add the broccoli, beans and chicken.
  4. Stir through the watercress and parmesan, season to taste with salt and freshly ground black pepper, then serve.

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Nutritional information for Chicken and watercress risotto

Nutritional information for Chicken and watercress risotto

Nutrition type per serving
Calories 563 kcal
Total Fat 16.3g
Saturated Fat 6.7g
Salt 1.06g
Sugar 5.3g

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