Chicken, Tenderstem & Rosemary Risotto

This recipe works in combination with: Chicken, Roasted Vegetable and Tenderstem Pasta, Chicken, Tenderstem & Peanut Noodles, Rustic Grilled Vegetable Pizza. This recipe features in these meal plans: Spring Treats.

A simple risotto with chicken, Tenderstem broccoli and rosemary. Served with toasted ciabatta.


  • 1/2 a chicken breast, cut into 1cm pieces
  • 1/3 of a 200g pack of tenderstem broccoli, cut into 2-3cm pieces
  • 1/3 ciabatta loaf
  • 1/3 medium onion (approx 185g each), finely chopped
  • 75g of Arborio risotto rice
  • 100ml of white wine (approx half a glass)
  • 20g of Parmesan cheese, grated
  • 1/4 tsp dried rosemary (or a small sprig of fresh rosemary)
  • 1 small garlic clove, crushed or finely chopped
  • 250ml chicken stock, prepared according to the packet instructions
  • 1 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £2.97
  • Store cupboard: Cook's
  • Calories per serving: 965
  • 5-a-day per serving: 0.8
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Chicken & Tenderstem Risotto photo

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  1. Heat the olive oil in a deep, heavy-based frying pan or sauté pan. Gently cook the onion and garlic until they are soft but not colouring at all. This should take about 4 minutes. Stir in the chicken, and fry for 3-4 minutes.
  2. Add the rice and rosemary and stir for about a minute until the rice looks slightly translucent. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and season with salt and pepper. Turn the heat down so the risotto is simmering gently and then keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan.
  3. After about 12-15 minutes, stir in the Tenderstem® and continue stirring and adding the stock for 5-8 minutes until the rice is soft but still with a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock or hot water if necessary.
  4. Remove the cooked risotto from the heat, and stir in the parmesan cheese and add any extra stock if the risotto seems particularly thick.
  5. Meanwhile, toast the ciabatta and spread with butter (if using).
  6. Season the risotto to taste with salt and pepper, then spoon into warmed bowls and serve with the toasted ciabatta.

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