skip to main content

Public Health - Seattle & King County

Chicken Garden Risotto
(makes 4-6 servings)
Note: This recipe uses orzo pasta instead of rice which is commonly used in risotto recipes.

Ingredients:

  • 2 boneless, skinless chicken breast halves
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 1 tablespoon minced garlic
  • 1-3/4 cups (12 ounces) uncooked orzo pasta (orzo is a tiny, rice-shaped pasta)
  • 2 cups broccoli flowerets, cut into bite-size pieces [or 1 package (10 ounces) frozen broccoli, thawed]
  • 2 cans (14-1/2 ounces each) reduced sodium chicken stock or broth
  • 2 ears fresh corn, kernels cut from cobs [or 1 package (10 ounces) frozen corn, thawed]
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup freshly grated Parmesan cheese

Directions:

  1. Rinse chicken. Pat dry. Cut into 1-inch pieces.
  2. Heat oil in 12-inch skillet on medium-high heat. Add onion and garlic. Cook 2 minutes.
  3. Add orzo, broccoli and broth. Reduce heat to medium. Cover skillet. Cook 6 minutes, stirring frequently.
  4. Add chicken. Cook 6 minutes.
  5. Mix in corn and pepper. Cook 5 minutes.
  6. Remove pan from heat. Stir in cheese gently. Serve hot.
TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/6 of recipe (348 g)
Servings Per Recipe: 6
Amount per serving
Calories 434
Calories from fat 100
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 33 mg
Sodium 312 mg
Total Carbohydrates 57 g
Dietary Fiber 3 g
Sugars 0 g
Protein 27 g
Vitamin A 15%
Vitamin C 45%
Calcium 20%
Iron 20%
Nutrition facts label for Chicken Garden Risotto