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5 from 3 votes
Slimming World Risotto: Chicken, Dill and Vegetable Rice Pots on feedingboys.co.uk
Chicken, Dill and Vegetable Rice Pots
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Looking for a Slimming World risotto? Check out my tasty pots of mixed grain rice with delicious chunks of chicken and summer vegetables flavoured with dill

Course: Main Course
Servings: 4
Author: Katie Bryson
  • fry light
  • 1 small red onion diced
  • 1 pinch sea salt flakes
  • 200 g chicken breast or thigh fillets diced
  • 2 cloves garlic
  • 1 small carrot diced
  • 1 courgette diced
  • 1 red pepper diced
  • 100 g chestnut mushrooms diced
  • 320 g Riso Gallo 3 cereal mix: dried rice, spelt and barley or your favourite risotto rice
  • 1 litre chicken stock
  • 1 handful fresh dill picked and roughly chopped
  1. Spray a large deep saucepan with fry light and place over a medium heat and soften the onion with a pinch of sea salt.

  2. Add the diced chicken until it starts to brown. Stir in the garlic, carrot, courgette, pepper and mushrooms and cook until softened.

  3. Stir in the rice and cook for a few minutes and then ladle in the hot chicken stock one ladle at a time and stir over a low to medium heat. Repeat until all the stock has gone and the grains are cooked through.

  4. Remove from the heat, stir through the chopped dill and then spoon into glass jars and serve immediately.

Recipe Notes

Vegetarian? Substitute the chicken for quorn pieces/tofu and you could also add some pulses. Use vegetable stock instead of chicken.