Chicken, spinach and thyme risotto


This recipe is a great tasty dish that serves 4 people.

2 large chicken breasts
2 large onions diced
2 capsicum diced
3 tomato diced
50g frozen garden pea's
4 garlic cloves peeled
2 courgettes
2 pinches thyme
5og spinach
300g arborio rice
500g chicken stock
50ml cream


Place sauce pan on heat add 20g of oil and saute garlic, be careful not to burn the garlic keep on the move. Add chicken,  cook and season once chicken is cooked add vegetable and saute until light brown, take chicken and vegetables off heat.

Then add rice into pan keep stirring add stock 50 ml at a time until all stock is used, cook rice until soft with a slight crunch inside. Once you have reached this stage add chicken and vegetables to rice, then stir through fresh spinach, cream, peas and thyme.


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