by Justine Pattison

This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers.

Each serving provides 581 kcal, 34g protein, 59g carbohydrates (of which 4g sugars), 20g fat (of which 9g saturates), 4.5g fibre and 1.2g salt.

Main course

Buyer's guide

There are four categories of risotto rice, that are characterised by their size, shape and length: they range from comune (the shortest), to semifino, fino, and superfino (the longest). There are numerous varieties, too. Arborio is the best known variety outside Italy, but the more expensive Carnaroli and Vialone Nano are the most highly regarded in the country. Other lesser known varieties include Roma, Baldo, Ribe and Originario.


Stored in an airtight container, risotto rice will keep for several months.


Risotto is made by gradually adding ladlefuls of stock to the rice as you simmer it, until the grains have absorbed all of the liquid and become plump and glossy. There is no need to soak the rice before use.