Creamy Roast Chicken & Courgette Risotto Recipe

By the wlr team

This low calorie, simple to make risotto tastes even better with the leftover chicken from the previous day's roast than it does made with whole chicken fillets.

  • Recipe makes: 4 servings
  • Prep time:
    10 mins
  • Cook time: 40 mins
  • Calories: 466
    per serving


  • 350g dry risotto rice
  • 175ml medium white wine
  • 28g onion
  • 100g courgette
  • 9g garlic
  • 50g parmesan cheese
  • 190g chicken breast strips


  1. Melt a small knob of butter in a large pan
  2. Add the onion and garlic and cook until soft and translucent.
  3. Stir in the rice until coated with butter.
  4. Add the wine and stir until evaporated.
  5. Add the chicken stock a ladle at a time until the rice is cooked but still with a little bite.
  6. Add the diced courgette and chicken in the last 5 minutes of cooking to heat through.
  7. The rice should be creamy but firm to the bite.
  8. Stir in the parmesan.

Serve with a rocket and sweet cherry tomato salad.

Nutrition information per serving
Calories (kcal)466
Carbohydrate (g)69.9
Fat (g)6.7
Protein (g)24.9
Fibre (g)2.8
Alcohol (g)3.9
Fruit & Veg0.5

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