The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken Arrabbiata Risotto with Pepper & Pea Shoots
Here's a speedy risotto to turn your kitchen into an Italian trattoria. Simply simmer steamed brown rice with free-range British chicken breast till creamy and delectable. Sundried tomato paste, smoky balsamic vinegar and chilli flakes for those oh-so-loved arrabbiata flavours. Peppery pea shoots for freshness. Delish!
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g baby spinach (use half)
- 1 pepper (use half)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 0.5 tsp chilli flakes (use half)
- 2 garlic clove
- 110g baby tomatoes (use half)
- 25g pea shoots (use half)
- 150g diced British Free Range chicken breast
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 642
Protein: 53g
Carbs: 60g
Fat: 23g
Ingredients
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 garlic clove
- ½ tsp chilli flakes
- 1 pepper
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 25g pea shoots
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 40g baby spinach
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 110g baby tomatoes
- 300g diced British Free Range chicken breast
Nutritional Information
Calories: 637
Protein: 52g
Carbs: 59g
Fat: 23g
Chicken Arrabbiata Risotto with Pepper & Pea Shoots
Here's a speedy risotto to turn your kitchen into an Italian trattoria. Simply simmer steamed brown rice with free-range British chicken breast till creamy and delectable. Sundried tomato paste, smoky balsamic vinegar and chilli flakes for those oh-so-loved arrabbiata flavours. Peppery pea shoots for freshness. Delish!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug, a sieve & a grater
Get started
- Thinly slice the pepper
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper and chicken and cook for 4 mins, until the pepper softens. Season with salt and pepper
Flavour time
- Finely chop or crush the garlic. Roughly dice the tomatoes
- Add the garlic, paprika & oregano mix and half the chilli flakes (for those who'd like the heat) to the pan. Cook for 1 min
- Stir in the balsamic, tomatoes and sundried tomato paste and cook for a further 1 min
Build the risotto
- Add the stock powder and 200ml water (100ml for 1 person) and bring to a boil, then simmer for 10 mins, until the sauce begins to thicken. Season to taste with salt and pepper
- Add the rice to the chicken pan, breaking it up with a wooden spoon and simmer for a further 5 mins, until the chicken is cooked through. Add a splash of water if it gets too dry
Finishing touches
- Rinse the spinach. Finely grate the cheese
- In the final 1 min, stir the spinach and half the cheese into the risotto and stir to wilt. Taste and season if needed
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken arrabbiata risotto between bowls. Top with the pea shoots. Drizzle with 1 tsp olive oil and sprinkle over the remaining cheese and chilli flakes (for those who'd like the heat)
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