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Chicken and cucumber risotto

Name: Chicken and cucumber risotto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 2 skinless chicken breasts; 1 large onion, finely chopped; 350g risotto rice; ½ cucumber, coarsely grated; and excess liquid squeezed out; 100g Parmesan, finely grated, plus extra shavings to garnish; 2 tbsp olive oil

Published: 31 Mar 11
Updated: 18 Mar 24

A light and refreshing risotto recipe made with just five ingredients. Perfect for a quick and easy mid-week meal.

Easy
April 2011

Test kitchen approved

Serves 4
Takes 10 minutes to make, 35 minutes to cook

A light and refreshing risotto recipe made with just five ingredients. Perfect for a quick and easy mid-week meal.

Nutrition: per serving

Calories: 572kcals
Fat: 15g (6.1g saturated)
Protein: 35g
Carbohydrates: 73g (2.3g sugar)
Salt: 0.8g

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Ingredients

2 skinless chicken breasts
1 large onion, finely chopped
350g risotto rice
½ cucumber, coarsely grated
and excess liquid squeezed out
100g Parmesan, finely grated, plus extra shavings to garnish
2 tbsp olive oil

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Method

Put the chicken breasts in a large pan, cover with 1.5 litres water and bring to simmering point. Reduce the heat to very low and simmer gently for 10-12 minutes until just cooked through. Remove the chicken from the cooking liquid, set aside and finely slice. Reserve the cooking liquid.
Meanwhile, heat the oil in a large heavy-based saucepan and gently fry the onion for about 10 minutes until soft. Add the risotto rice and stir to coat for 1-2 minutes, then add the reserved stock a ladleful at a time, stirring constantly. Make sure the rice has fully absorbed each ladleful before adding more (you will need 1.2-1.3 litres of stock).
Once the rice is almost cooked, season well, then stir in the chicken, grated cucumber and Parmesan. Cover with a lid, remove from the heat and leave to stand for a couple of minutes before serving topped with Parmesan shavings.