Philadelphia chicken and chive risotto

From Cookipedia

A low calorie risotto, made using Philadelphia Light with garlic and herbs.

Philadelphia chicken and chive risotto
Servings:Serves 4
Calories per serving:278
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013

Best recipe review

Better with fresh herbs


I would much rather use fresh garlic and herbs as they taste SO much better

Paul R Smith

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



  1. Heat the olive oil in a large saucepan.
  2. Add the chicken and cook until golden brown and the juices run clear. Remove from pan.
  3. Melt the butter and sauté the onions for 3-5 minutes.
  4. Add the rice and stir until well coated in butter.
  5. Ladle in a little hot stock; stir until the stock is absorbed.
  6. Add another ladle and continue until all stock is absorbed and rice is cooked.
  7. Season to taste with pepper.
  8. Stir through the Philly and cooked chicken.

Serving suggestions

Serve with fresh chives.

Recipe source

See also

Other recipes that use Philadelphia light with garlic and herbs:

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