Philadelphia chicken and chive risotto

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:
Recipe author:	Chef
First published:	27th April 2013

Best recipe review Better with fresh herbs 2/5 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.

Ingredients

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

• 1 teaspoon olive oil
• 2 small chicken breasts, cut into strips
• 8 g butter
• 60 g onion, finely chopped
• 2 spring onions, finely sliced
• 250 g risotto rice
• 0.5 litre hot chicken stock
• Black pepper, to taste
• 75 g Philadelphia Light with garlic and herbs, softened

garnish

• A few fresh chives to serve

Method

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

• The Philadelphia recipe website

See also

Other recipes that use Philadelphia light with garlic and herbs:

• Philadelphia bacon wrapped chicken breasts
• Philadelphia chicken and chive risotto
• Philadelphia chilli pasta bake
• Philadelphia chicken and sweetcorn quesadillas

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