Cheesy chicken and tomato risotto - full recipe and details in the description below ️
🧀 Cheesy chicken and tomato risotto - full recipe and details in the description below ↙️ is a easy British recipe that serves 4. 460 calories per serving. Recipe by Slimming World on YouTube.
Prep: 10 min | Cook: 35 min | Total: 55 min
Cost: $18.56 total, $4.64 per serving
Ingredients
- 150 g Onion (diced)
- 1 tsp Low‑Calorie Cooking Spray (spray the pan lightly)
- 2 cloves Garlic Cloves (crushed)
- 250 g Arborio Rice (dried risotto rice)
- 1200 ml Chicken Stock (hot, low‑sodium)
- 400 g Cherry Tomatoes (halved)
- 2 sprigs Fresh Rosemary (optional, torn)
- 300 g Cooked Skinless Chicken (shredded or diced)
- 15 ml Lemon Juice (freshly squeezed)
- 120 g Parmesan Cheese (grated; 110 g for cooking, 10 g for topping)
Instructions
Prepare Ingredients
Dice the onion, crush the garlic cloves, halve the cherry tomatoes, shred the cooked chicken and grate the Parmesan cheese.
Time: PT10M
Sauté Onion
Spritz the skillet with low‑calorie cooking spray and heat over medium. Add the diced onion and fry for about 8 minutes, stirring occasionally, until softened but not browned.
Time: PT8M
Temperature: medium heat
Add Garlic, Rice and First Stock
Stir in the crushed garlic and Arborio rice, cooking for 1 minute to toast lightly. Pour in 600 ml of hot chicken stock, bring to a gentle simmer and cook for about 10 minutes, stirring frequently, until the liquid is mostly absorbed.
Time: PT10M
Temperature: medium heat
Add Tomatoes, Rosemary and Remaining Stock
Add the halved cherry tomatoes, torn rosemary sprigs, and the remaining 600 ml of hot stock. Continue to simmer, stirring often, for another 12 minutes or until the rice is al dente and the liquid is absorbed.
Time: PT12M
Temperature: medium heat
Finish with Chicken, Lemon and Cheese
Stir in the shredded chicken, lemon juice and 110 g of grated Parmesan. Cover the pan, switch off the heat and let the risotto rest for 5 minutes so the cheese melts and the flavors meld.
Time: PT5M
Serve
Sprinkle the remaining 10 g of Parmesan over the risotto, divide into four bowls and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 30g
- Carbohydrates
- 45g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Low‑calorie, High‑protein, Gluten‑free, Slimming World‑friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Onion: Shallot, Leek
- Instead of Low‑Calorie Cooking Spray: Olive oil spray, Non‑stick spray
- Instead of Garlic Cloves: Garlic paste, Garlic powder (1/2 tsp)
- Instead of Arborio Rice: Carnaroli rice, Vialone Nano rice
- Instead of Chicken Stock: Vegetable stock, Water with bouillon cube
- Instead of Cherry Tomatoes: Grape tomatoes, Diced regular tomatoes
- Instead of Fresh Rosemary: Dried rosemary (1/2 tsp), Thyme
- Instead of Cooked Skinless Chicken: Cooked turkey, Cooked tofu for vegetarian version
- Instead of Lemon Juice: Lime juice, White wine vinegar (1 tsp)
- Instead of Parmesan Cheese: Grana Padano, Pecorino Romano
Equipment Needed
- Large Non‑Stick Skillet
- Wooden Spoon or Silicone Spatula
- Measuring Cup
- Chef’s Knife
- Cutting Board
- Microplane or Grater
Critical Steps — Do Not Skip
- Sauté Onion until softened (Step 2)
- Stir continuously when adding stock to release starch (Step 3)
- Cook rice to al dente before adding chicken and cheese (Step 4)
- Rest the risotto off‑heat to finish cooking (Step 5)
Chef Tips from the Video
- Use hot stock throughout – cold stock will stop the cooking process and make the risotto grainy.
- A squeeze of fresh lemon juice at the end lifts the richness of the cheese.
- If you like a bit of texture, reserve a handful of cherry tomatoes for garnish.
Troubleshooting
Risotto is too watery.
Continue to simmer uncovered, stirring frequently, until the excess liquid evaporates.
Rice is undercooked and still firm.
Add a splash more hot stock and cook a few more minutes, stirring constantly.
Cheese clumps and doesn’t melt smoothly.
Make sure the pan is off the heat before adding the cheese and let it rest covered; the residual heat will melt it gently.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Freezing is not recommended as the texture may become grainy, but if needed, freeze for up to 1 month and reheat gently with extra stock.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken and grate the cheese a day ahead and keep refrigerated.
- Warm the stock before adding it to the rice for a smoother cooking process.
Frequently Asked Questions
What is the cultural significance and history of Chicken Risotto in British cuisine?
Risotto originates from Northern Italy, but it has become a beloved comfort dish in the UK, especially as a quick, hearty meal for families. British home cooks often adapt it with locally available ingredients like chicken and fresh herbs, making it a versatile weeknight staple.
What are the traditional regional variations of Chicken Risotto in European cuisine?
In Italy, risotto is traditionally made with broth, butter, onion, white wine and Parmesan, and may feature saffron (Risotto alla Milanese) or mushrooms. British versions often add chicken stock and lean chicken to boost protein while keeping the dish low‑calorie.
How is Chicken Risotto traditionally served in the United Kingdom?
It is usually served hot in a shallow bowl, garnished with a sprinkle of extra Parmesan and a drizzle of lemon juice. It can be accompanied by a simple green salad or steamed vegetables for a balanced meal.
What occasions or celebrations is Chicken Risotto traditionally associated with in British culture?
Chicken Risotto is popular for casual family dinners, pot‑luck gatherings, and as a comforting dish on colder evenings. Its one‑pan nature makes it ideal for busy weeknights and small celebrations.
What other British dishes pair well with Chicken Risotto?
A crisp side salad with vinaigrette, roasted root vegetables, or steamed green beans complement the creamy risotto nicely. For a fuller meal, serve with a slice of crusty whole‑grain bread.
What makes this Chicken Risotto special or unique in Slimming World recipes?
The recipe uses low‑calorie cooking spray, lean chicken, and a controlled amount of Parmesan to keep the dish satisfying yet within Slimming World points. It also relies on a single pan, reducing cleanup time—a key convenience for the program’s members.
What are the most common mistakes to avoid when making Chicken Risotto?
Common errors include adding cold stock (which stops the cooking process), not stirring enough (resulting in a dry texture), and overcooking the rice so it becomes mushy. Follow the timing and stirring cues in the recipe for best results.
Why does this Chicken Risotto recipe use hot stock instead of adding it cold?
Hot stock maintains a steady temperature, allowing the rice to release starch continuously and achieve the signature creamy texture. Cold stock would lower the pan temperature, lengthening cooking time and potentially producing a grainy risotto.
Can I make this Chicken Risotto ahead of time and how should I store it?
Yes, you can prepare the risotto up to the resting stage, then cool quickly and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove with a splash of extra stock, stirring until creamy again.
What does the YouTube channel Slimming World specialize in?
The YouTube channel Slimming World focuses on low‑calorie, portion‑controlled recipes that align with the Slimming World weight‑loss program, offering practical tips for healthy, satisfying meals.
How does the YouTube channel Slimming World’s approach to British comfort food differ from other cooking channels?
Slimming World emphasizes point‑counting, uses reduced‑fat cooking methods like sprays instead of butter, and often incorporates lean proteins and plenty of vegetables, whereas many other channels may prioritize richer ingredients and higher calorie counts.
Last updated: August 28, 2026
