• Serves 10
  • 60 minutes
  • Difficulty Medium
  • 13 Ingredients


This delicious Chicken and vegetable risotto has been created by Zoe Bingley-Pullin, leading family nutritionist, who has been appointed as the new Nutrition Ambassador for Only About Children – one of Australia’s leading childcare companies


Ingredients (serves 10)

  • 300-500g chicken breast (omit for vegetarian)
  • Vegetarian
  • 1-2 cups feta cheese, crumbled
  • 2 cups Arborio rice
  • 1 cup mushrooms, flat, button and/or brown
  • 1 carrot, peeled and chopped
  • 1 zucchini, chopped
  • 1 celery sticks, chopped
  • 1 garlic cloves
  • 1 1 onion, skin removed
  • 2 cups 2 cups of chicken or vegetable stock salt reduced
  • 1 bunch 1 bunch parsley, finely chopped
  • 4 Tbsp extra virgin olive oil


  1. Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20 minutes until cooked, shred with a fork.
  2. In a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped.
  3. In a saucepan, sauté the mixture until soft approximately 5 minutes.
  4. Add the rice and 1 ladle of hot stock and simmer for approximately 20 minutes.
  5. Keep slowly adding all of the stock until the desired consistency is reached. Once cooked add the parsley.

  • looks amazing, busting to try it!!


  • Feta cheese would give this risotto a beautiful base. Yum!


  • This looks amazing! I love risotto. Thank you I will be trying it.


  • Nice one, i’ll chose for the vegetarian option and might use quinoa instead of rice.


  • I’m all for chicken AND feta. I love risotto I find it tasty, healthy, and filling. I haven’t made one in a while, but this is definitely one that would suit our family.


  • This sounds so simple to make and I love risotto as a quick and easy meal. It’s also very nutritious and can be made as vegetarian only.


  • Good idea and quite simple to make too.


  • A lovely delicious meal idea, thanks.


  • I love chicken, I love feta, and I love risotto. It’s something I often order when we go out for dinner. I must admit, I haven’t made it at home in quite a while, so I’m so ready for this yummy recipe. Thanks for sharing.


  • I make it often this way, but then add tempeh instead of chicken, adding sometimes a scrambled egg as well.


  • Yum! I love risotto


  • Lovely flavours in your risotto,be fantastic for lunch,thanks!


  • I love risotto and this looks amazing!!


  • I love risotto and feta cheese and chicken. This recipe is made for me. I’m definitely trying this one.


  • My girlfriend will love this recipe – no-one in my family likes risotto or rice in any way shape of form.


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