Philadelphia chicken and chive risotto

From Cookipedia

Philadelphia chicken and chive risotto
Philadelphia chicken and chive risotto
Servings:Serves 4
Calories per serving:278
Ready in:45 minutes
Prep. time:10 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:27th April 2013

A low calorie risotto, made using Philadelphia Light with garlic and herbs.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.


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  1. Heat the olive oil in a large saucepan.
  2. Add the chicken and cook until golden brown and the juices run clear. Remove from pan.
  3. Melt the butter and sauté the onions for 3-5 minutes.
  4. Add the rice and stir until well coated in butter.
  5. Ladle in a little hot stock; stir until the stock is absorbed.
  6. Add another ladle and continue until all stock is absorbed and rice is cooked.
  7. Season to taste with pepper.
  8. Stir through the Philly and cooked chicken.

Serving suggestions

Serve with fresh chives.

Recipe source

See also

Other recipes that use Philadelphia light with garlic and herbs:

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