Chicken, Mushroom and Sundried Tomato Risotto

Chicken, Mushroom and Sundried Tomato Risotto


For 4


  • 2 garlic cloves, finely chopped
  • 1 medium onion, peeled and sliced
  • 4 cups chicken stock
  • 2 cups arborio rice, well washed
  • 2 large chicken fillets, cut into bite size pieces
  • 0.5 cup sundried tomatoes, cut in half
  • 200 grams white button mushrooms
  • black pepper, to taste
  • 1 cup baby spinach leaves
  • 2 tbsp ricotta cheese
  • 2 tbsp grated parmesan cheese

Chicken, Mushroom and Sundried Tomato Risotto Method

    1. In a large saucepan, saute garlic and onion and chicken pieces in a little stock and set aside.
    2. Wash rice well.
    3. Place remainder of stock in saucepan and bring to boil. Add 1/2 cup rice and gently stir until stock again boils.
    4. Add a further ½ cup of rice and stir till stock again boils. Repeat until all rice is added to pan.
    5. Add the chicken mixture, tomatoes, mushrooms and black pepper. Reduce heat and cook gently, stirring occasionally, for around 15 minutes until the rice is cooked and all stock absorbed.
    6. Add spinach and toss to allow leaves to wilt. Remove risotto from heat and stir in ricotta cheese.
    7. Serve on individual plates and sprinkle with parmesan cheese.
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