Serving size

1 person 2 people 4 people

Ingredients

2 tsp garlic, rosemary and thyme paste

(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
1 head of broccoli
1 handful of fresh flat-leaf parsley
120g chestnut mushrooms
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
600g diced British Free Range chicken breast
2 onion
240g green beans
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
80g Soft Cheese (Milk)

(10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
1 tbsp smoked paprika
10g chicken stock powder

(Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)

Allergens

Contains: Eggs, Milk

Nutritional Information

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Ready in 20 High protein 1/3 daily fibre New 7 plants Low sat fat Family favourite One-pot

One Pot Chicken Strogonoff Rissoto with Chestnut Mushrooms & Garlic Greens

Prep time: 0 mins

Total time: 0 mins

Cuisine: Italian

Food group: Poultry

Cooking Instructions

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.

Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan or hob-safe casserole dish, a grater and a measuring jug

Finely slice the onions and mushrooms
Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the mushrooms, chicken and onions. Season with salt and pepper. Cook for 10 mins, stirring occasionally, until golden

Meanwhile, trim the green beans. Cut the broccoli into small florets. Finely chop the parsley. Grate the cheese
Bring the medium saucepan filled with salted water to a boil. Add the broccoli and simmer for 3-4 mins, until tender then drain. Return to the saucepan and toss with the garlic & herb paste and 1/2 tsp oil. Season with salt and pepper then cover to keep warm

Add the sundried tomato paste and smoked paprika to the chicken pan. Fry for a further 4 mins, until the chicken is cooked through
Add the rice and break it up with a wooden spoon. Stir in 150ml hot water and the chicken stock. Bring to a boil and simmer for 4-5 mins, until thickened

Remove the risotto pan from the heat and stir in the soft cheese, half the parsley and 2 tbsp water. Season to taste with salt and pepper
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 risotto into bowls. Sprinkle over the remaining parsley and the cheese. Serve the greens alongside