Italian inspired cuisine
Risotto with chicken and vegetables
A creamy risotto for every day that tastes really good without much effort. Chicken and vegetables make this a warm, balanced main dish with a pleasant feel-good factor.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 600 kcal
- Protein
- ≈ 39.4 g
- Carbohydrates
- ≈ 65.1 g
- Fat
- ≈ 17.3 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 small onion · ≈ 100.0 g
- 1 clove of garlic · ≈ 3.0 g
- 1 carrot · ≈ 80.0 g
- 1 small zucchini · ≈ 250.0 g
- 2 tbsp olive oil · ≈ 27.3 g
Individual missing fat values were supplemented with documented comparable values from Matvaretabellen or BLS; these values are estimates too.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g risotto rice
- 450 g chicken breast fillet
- 1 small onion
- 1 clove of garlic
- 1 carrot
- 1 small zucchini
- 100 g frozen peas
- 2 tbsp olive oil
- 900 ml hot chicken stock
- 80 ml white wine or 50 ml extra broth
- 40g Parmesan
- 20g butter
- Salt
- pepper
Instructions
- Cut chicken into small cubes. Finely dice the onion, garlic, carrot and zucchini.
- Heat 1 tablespoon of olive oil in a pot or deep pan and fry the chicken until golden brown. Salt lightly and remove.
- Add remaining olive oil. Sauté the onion and garlic until translucent, then fry the carrot and zucchini for 2 minutes.
- Add risotto rice and roast for 1 minute.
- Deglaze with white wine or a little broth and allow to absorb almost completely.
- Gradually add the hot broth, one ladle at a time, stirring regularly.
- After about 15 minutes, add the peas and the browned chicken.
- Add more broth until the rice is creamy but still slightly al dente. This takes about 20 to 25 minutes in total.
- Stir in Parmesan and butter. Season with salt and pepper and serve immediately.
