Slimming World Chicken Risotto

This go-to chicken risotto recipe is perfect for midweek meals when you don’t want to spend ages at the cooker.
Packed with juicy chicken, creamy rice, and a colorful mix of veggies, it tastes soooooooo good!
Enjoy.

Syns Per Serving – Free

Serves 4

Prep time – 15 mins

Cook time – 50-60 mins

Ingredients

✿ 250g cherry tomatoes

✿ x1 red onion, chopped

✿ Fry light cooking spray

✿ x2 garlic cloves, finely chopped

✿ 300g risotto rice

✿ x4 skinless/boneless chicken breasts, chopped into chunks

✿ Peas (fresh or frozen)

✿ x1 tbsp fresh rosemary, chopped

✿ x1 litre of chicken stock

✿ Pinch of saffron (optional)

✿ Pine nuts

✿ Salt and ground black pepper (optional)

Method

✿ Preheat the oven to 220°C / Gas mark 7. Spray a deep nonstick casserole dish with fry light. Place tomatoes, garlic and red onion into the dish and roast in the oven for 20 minutes.

✿ Remove the dish from the oven and crush the tomatoes with a potato masher. Add rice, rosemary, chicken, stock, peas, pine nuts and saffron. Season well, stir and return to the oven for 50-60 minutes, or until all of the liquid is absorbed.