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 Alfredo Risotto with Short-grain Brown Rice & Blistered Tomatoes
A twist on a classic Chicken Alfredo. You'll pan fry tender free-range British chicken until golden, then simmer in a velvety sauce, made with decadent cashew cream and plenty of cheese. Then simply stir in our quick-cook risotto-style brown rice and plenty of leafy spinach, for a hit of green, and sweet blistered tomatoes. Buon appetito!
High protein
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 4 tbsp apple cider vinegar (apple cider vinegar (100%))
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 handful of fresh flat-leaf parsley
- 80g baby spinach
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 4 garlic clove
- 2 onion
- 600g diced British Free Range chicken breast
- 110g baby tomatoes
Nutritional Information
Calories: 563
Protein: 47g
Carbs: 56g
Fat: 18g
Chicken Alfredo Risotto with Short-grain Brown Rice & Blistered Tomatoes
A twist on a classic Chicken Alfredo. You'll pan fry tender free-range British chicken until golden, then simmer in a velvety sauce, made with decadent cashew cream and plenty of cheese. Then simply stir in our quick-cook risotto-style brown rice and plenty of leafy spinach, for a hit of green, and sweet blistered tomatoes. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a grater, a measuring jug & a sieve
Blister the tomatoes
- Halve the tomatoes
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tomatoes and cook 3-4 mins, until softened and blistered. Season with salt and pepper
- Remove from the pan and set aside
Fry the chicken
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the chicken and cook for 8 mins, until golden brown. Season with salt and pepper
- Meanwhile, finely dice the onions. Finely chop or crush the garlic. Finely grate the cheese
Simmer the sauce
- Add the onion to the chicken pan and cook for another 5 mins, stirring frequently
- Add the garlic and vinegar and cook for another 1 min, then stir in the cashew cream, Italian herbs, stock powder and 100ml water. Bring to the boil and simmer for 2-3 mins, until thickened
Build the risotto
- Rinse the spinach. Finely chop the parsley
- Stir the rice, spinach, tomatoes and half the parsley into the chicken pan, breaking up the rice with a wooden spoon. Simmer for 1-2 mins, until the rice is piping hot and the spinach is wilted. Add a splash of water if it becomes too dry
- Remove from the heat and stir in half the cheese, until melted. Season to taste
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
- Serve the chicken risotto into bowls. Sprinkle over the remaining cheese and parsley to finish
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