Chicken Arrabbiata Risotto with Sundried Tomato & Pea Shoots

Serving size

1 person 2 people 4 people

Ingredients

10g chicken stock powder

(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
40g pea shoots
20g italian hard cheese (Eggs, Milk)

(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
80g baby spinach
500g cooked short grain brown rice

(Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 tbsp thickened aged balsamic vinegar (Sulphites)

(wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
1 tsp chilli flakes
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
200g baby tomatoes
4 garlic clove
600g diced British Free Range chicken breast
2 pepper

Allergens

Contains: Eggs, Milk, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	540Kcal
	481kJ	2260kJ
Fat	3.1g	15g
of which saturates	0.7g	3.5g
Carbohydrates	12g	58g
of which sugars	1.9g	8.8g
Protein	10g	48g
Salt	0.35g	1.6g
Fibre	1.5g	7.2g

Back

High protein 6 plants Low sat fat

Chicken Arrabbiata Risotto with Sundried Tomato & Pea Shoots

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Poultry

Here's a speedy risotto to turn your kitchen into an Italian trattoria. Simmer tender free-range British chicken and our easy-cook risotto-style rice in a rich tomato sauce, smoky balsamic vinegar and a pinch of chilli flakes for arrabbiata flavours. Top with leafy pea shoots for the perfect bite.

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.

Before you start

Pull out a large frying pan, a measuring jug, a sieve & a grater

Get started

Thinly slice the peppers
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 golden. Season with salt and pepper

Flavour time

Meanwhile, finely chop or crush the garlic. Roughly chop 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, then add the balsamic, tomatoes, sundried tomato paste, stock powder and 150ml water. Stir to dissolve

Add the rice

Add the rice to the pan, breaking it up with a wooden spoon
Bring to a boil, then simmer for 15 mins, until the chicken is cooked and the sauce thickens to a risotto-like consistency. Season to taste with salt and pepper. Add a splash of water if it gets too dry

Finishing touches

Rinse the spinach. Finely grate the cheese
In the final minute, stir the spinach and half the cheese into the risotto until wilted

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 arrabbiata risotto into bowls. Top with the pea shoots. Sprinkle over the remaining cheese and chilli flakes (for those who'd like the heat)