• 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 300g arborio risotto rice
  • 200ml white wine
  • 1 chicken stock cube, made up to 1 litre with hot water
  • 200g Sainsbury's tenderstem broccoli, stems halved
  • ½ x 225g pack Sainsbury's runner beans, thinly sliced
  • ½ x cooked chicken, torn into pieces
  • ½ x 75g bag Sainsbury's watercress, large stalks removed
  • 35g parmesan cheese, grated


  1. 1

    Heat the oil in a large pan. Add the onion and garlic and cook for 8-10 minutes, until softened. Add the risotto rice and wine, and simmer until reduced by half.

  2. 2

    Begin adding the stock, a ladleful at a time, waiting until it has absorbed before adding the next ladle. Continue, stirring regularly, until all the stock has been used and the rice is cooked through (20-25 minutes).

  3. 3

    About 5 minutes before the end of the cooking time, add the broccoli, beans and chicken.

  4. 4

    Stir through the watercress and parmesan, season to taste with salt and freshly ground black pepper, then serve.

Nutritional Details

Each serving provides
  • Energy 2357kj 563kcal 28%
  • Fat 16.3g 23%
  • Saturates 6.7g 34%
  • Sugars 5.3g 6%
  • Salt 1.06g 18%

% of the Reference Intakes

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