Name: Chicken, Ham and Vegetable Risotto recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 2 cups arborio rice; 500 g chicken breast fillets diced; 250 g bacon rashers diced; 3/4 cup green beans; 1/2 red capsicum finely chopped; 2 cups white wine; 1/2 broccoli; 1/2 cauliflower; 1000.00 ml chicken stock (liquid) hot; 1 brown onion diced large; 300 ml thickened cream; 1 pinch salt and pepper *to taste; 1 tbs olive oil

by gunnadoo Last updated on 05/05/2025

Very easy and tasty.

- gunnadoo

Ingredients

2 cups arborio rice
500 g chicken breast fillets diced
250 g bacon rashers diced
3/4 cup green beans
1/2 red capsicum finely chopped
2 cups white wine
1/2 broccoli
1/2 cauliflower
4 cups chicken stock (liquid) hot
1 brown onion diced large
300 ml thickened cream
1 pinch salt and pepper *to taste
1 tbs olive oil

Method

Step 1

Steam broccoli, cauliflower and beans. Set aside.
Step 2

Brown chicken and set aside.
Step 3

Brown onion in olive oil. Add bacon, capsicum and chicken, and mix through.
Step 4

Add rice and mix through well.
Step 5

Add wine to rice and cook until absorbed.
Step 6

Reduce heat and allow to simmer. Add a ladle of stock and cook until absorbed. Repeat until remaining stock is used up, adding broccoli, cauliflower and bean mixture with the last ladle of stock.
Step 7

Add cream and warm for 2 minutes.

Recipe Notes

from Australia’s Best Recipes team

Add shaved parmesan to top it off if desired.

It should take approximately 20 minutes for rice to cook.

If you have leftover risotto, heat it on the stove, add a splash milk and gently mix through, add more milk to stop it from burning and sticking if it is absorbed. When heated add cream and simmer for 2 minutes.

If you like the sound of this recipe, you might also like this No-Fuss Risotto.