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Chicken Risotto

Chicken Risotto

with Saffron and Gremolata

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Authentic, comforting, and simple enough to rustle up in 35 minutes, this chicken and saffron risotto will bring a little bit of low-key luxury to your dinner time routine. To take flavours to the next level, we’ve topped it with oven roasted tomatoes and an authentic gremolata, a popular Italian garnish which will give a lovely crunchy texture to this deliciously creamy dish.

Tags:No Gluten Containing Ingredients

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Chicken Stock Pot

1 sachet


2 unit(s)

Vine Tomatoes

1 unit(s)

Echalion Shallot

1 bunch(es)

Flat Leaf Parsley

1 tbsp

Balsamic Vinegar


280 grams

Diced Chicken Thigh

175 grams

Risotto Rice

½ unit(s)


1 tbsp


1 bag(s)

Baby Leaves

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

¾ litre(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2975 kJ
Energy (kcal)711 kcal
Fat18.0 g
of which saturates6.0 g
Carbohydrate82 g
of which sugars14.0 g
Protein55 g
Salt2.86 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Baking Tray
Instructionsarrow up iconarrow up icon
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Put the water (see ingredients for amount), stock pot and saffron into a large saucepan and place on medium-low heat. Stir to dissolve the stock. Cut the tomato into wedges (eight per tomato). Halve, peel and thinly slice the shallot into thin half moons. Finely chop the parsley (stalks and all).


Pop the tomato wedges onto a lined baking tray. Drizzle on a splash of olive oil, the balsamic vinegar and season with a pinch of salt. Roast on the top shelf of your oven for 20 mins, then remove and keep to one side.


Meanwhile, heat a glug of oil in another large saucepan over medium heat. While it heats up, brown the chicken in the pan for 5 mins and then add the shallot. Cook until the shallot has softened, 3-4 mins.


Add the arborio rice to the pan. Stir to coat the rice in oil and then add a ladleful of stock. Stir continually until the stock has been absorbed by the rice. Continue this process until all of the stock is used. This should take about 20 mins. TIP: Taste your rice, add a splash more hot water and cook for another minute or so if it is still a bit firm.


In between stirring, zest the lemon and mix with the parsley. This is your gremolata. Squeeze the lemon juice into a large bowl with the olive oil (see ingredients for amount) and the honey. Toss the baby leaf mix in the dressing just before serving. When your risotto is cooked, remove from the heat and mix in the hard Italian cheese and a knob of butter (if you have some). Taste and add some salt and pepper if required.


Share the risotto between your bowls, pop the tomato wedges on top. Sprinkle over the gremolata. Serve the baby leaf mix alongside. Eat without delay! Risotto does not like sitting around. Enjoy!