Chicken and Vegetable Risotto

A plate of chicken and vegetable risotto served at a Southern California garden center.


  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 1 medium brown onion, diced
  • 1 medium carrot, diced
  • 2 cups arborio rice
  • 5 cups Massel vegetable liquid stock
  • 1 red capsicum, seeded and chopped
  • 1 medium zucchini, chopped
  • 1 small barbecued chicken, meat removed and chopped
  • 100g snow peas, sliced into 1cm strips
  • 1/3 cup grated parmesan cheese (optional)


  1. Heat oil in heavy-based pan over medium heat.
  2. Add garlic, onion and carrot and cook, stirring, until vegetables are softened.
  3. Add rice and cook, stirring, for 1 minute or until lightly coated in oil.
  4. Add 2 cups of the stock and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed.
  5. Continue to add remaining stock (about 1/2 cup at a time) along with the capsicum, zucchini and chicken.
  6. Cook, stirring constantly, for 8-10 minutes or until liquid is absorbed and rice is tender yet firm to the bite and the risotto is creamy.
  7. Add snow peas and cheese (if desired) and stir to combine.
  8. Season with cracked black pepper to taste. Serve.

4 servings

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