Sweet Chilli Chicken Risotto

When I told my family we were having a sweet chilli risotto they looked at me like I had gone crazy. I had the last laugh because not only did they eat it and love it, this is now our go to risotto recipe.

Prep 10 min // Cook 30 min


5 cloves garlic

1 onion halved

30g olive oil

250g chicken breast diced

350g Arborio rice

2 tablespoon vegetable stock paste

1000 water (or 900ml water and 100ml white wine)

80g fresh Parmesan cubed (plus extra for serving)

2 1/2 tbs sweet chilli sauce (I use a homemade sauce but store bought is fine)

300g fresh spinach leaves


  1. Add Parmesan cheese in bowl and chop 7 sec/speed 9.

  2. Place garlic and onion in mixing bowl and chop 3 sec/sp 5.

  3. Scrap down sides, add oil and chicken, and sauté 4min/100 deg/reverse/speed soft.

  4. Add rice, veg stock paste, water (and wine if using) and sweet chilli sauce and cook 16min/100 deg/reverse/1.5sp.

  5. Place spinach leaves in the bottom of a thermal server.

  6. Immediately pour risotto into the thermal server, stir through reserved Parmesan cheese and spinach leaves, and rest for 10 min.

  7. Serve with additional Parmesan cheese and crusty bread.

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