Chicken and Vegetable Risotto Recipe

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Chicken and Vegetable Risotto
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  1. Spary nonstick saucepaun with cooking spray; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir about 5 minutes or until tender. Add parsley and basil; cook and stir 1 minute.
  2. Place chicken broth into medium saucepan; bring to a boil over high heat.
  3. Add rice to mushroom mixture; cook and stir over medium heat 1 to 2 minutes. Add chicken broth to mushroom mixture, 1/2 cup at a time, stirring constantly until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, 20-25 minutes.
  4. Add chicken, broccoli, tomatoes, salt and pepper. Cook and stir 2 to 3 minutes or until heated through. Sprinkle with cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 655.77 Kcal (2746 kJ)
Calories from fat 147.59 Kcal
% Daily Value*
Total Fat 16.4g 25%
Cholesterol 53.22mg 18%
Sodium 885.61mg 37%
Potassium 710.61mg 15%
Total Carbs 91.47g 30%
Sugars 4.34g 17%
Dietary Fiber 3.78g 15%
Protein 28.77g 58%
Vitamin C 53.5mg 89%
Iron 2.1mg 12%
Calcium 85mg 9%
Amount Per 100 g
Calories 176.24 Kcal (738 kJ)
Calories from fat 39.67 Kcal
% Daily Value*
Total Fat 4.41g 25%
Cholesterol 14.3mg 18%
Sodium 238.01mg 37%
Potassium 190.98mg 15%
Total Carbs 24.58g 30%
Sugars 1.17g 17%
Dietary Fiber 1.02g 15%
Protein 7.73g 58%
Vitamin C 14.4mg 89%
Iron 0.6mg 12%
Calcium 22.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.7
  • 16

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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