Chicken Risotto

Now that the cooler weather is approaching, it’s nice to build a collection of warming dishes that you can serve the family for dinner. This delicious recipe is quick and easy, and can even be made in a rice cooker!


Chicken Risotto

Yield: 4
prep time: 15 Mcook time: 40 Mtotal time: 55 M


  • 1 tbsp extra virgin olive oil
  • 600g chicken thigh, diced
  • 1.5 cups aborio rice
  • 3 cups chicken stock
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1/2 cup mushrooms, chopped
  • 200g pumpkin, cubed (1-2cm)
  • 1.5 cups baby spinach
  • 100g ricotta
  • 1/4 cup fresh parsley, chopped
  • salt and peper to taste


How to cook Chicken Risotto

  1. Pre-heat oven to 200 degrees Celsius.
  2. Heat oil in a large saucepan or rice cooker
  3. Simmer chicken for 3-4 minutes. Stir and cook for another 3-4 minutes until cooked through. Remove and keep warm.
  4. Cook onion and garlic on simmer for 1-2 minutes until softened.
  5. Add mushrooms and rice and stir for 1-2 minutes.
  6. Add chicken stock. Stir and cover with lid. If using a rice cooker place on "risotto" mode and cook until finished. If using a saucepan, keep on a low heat and cook until the stock has been absorbed and the rice is fully cooked.
  7. Meanwhile, place pumpkin on a lined oven tray. Drizzle with oil and season with salt and pepper. Cook for approximately 20 minutes.
  8. Once rice is cooked, add the chicken, pumpkin, parsley, spinach and ricotta. Stir to combine.
  9. Season with salt and pepper. 
Created using The Recipes Generator
aspen face.jpg

Hi, I’m Aspen, a university qualified teacher and nutritionist. As one of seven kids, a mum and ten years teaching experience, I understand just how challenging mealtimes can be. That’s why I’m so passionate about giving families a range of strategies to reduce fussy eating and make mealtimes an enjoyable family experience. I also work with schools doing incursions, parent information sessions and canteen menu assessment.