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Chicken, sweetcorn and watercress risotto recipe

Chicken, sweetcorn and watercress risotto recipe

13 ratings

This creamy risotto is perfect for making the most of leftover roast chicken and can be on the table in just 45 minutes. Finish with fragrant watercress, gooey mozzarella and grated Parmesan for the ultimate food hug. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 452 calories / serving
  • Healthy


  • 500ml reduced salt chicken stock
  • 1 tbsp butter
  • 1 small onion, diced
  • 250g (8 3/4oz) arborio rice
  • 125ml white wine
  • 1 x 200g tin sweetcorn in water, drained
  • 200g (7oz) roast chicken, roughly chopped
  • 1 x 85g pack watercress
  • 75g half fat mozzarella, cubed
  • 25g (3/4oz) Parmesan, grated (optional)
Risotto rice can always be swapped for paella rice

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    4g 22%
  • Sugars

    6g 6%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 66.4g Protein 23.6g Fibre 2g


  1. In a saucepan, heat the stock with 400ml (14fl oz) water until simmering. Melt the butter in a separate pan set over a medium heat. Add the onion to the butter and cook for 5 minutes, or until soft. Add the rice and cook for 2-3 minutes, until slightly translucent. Pour in the wine and, once it’s absorbed, add the stock one ladle at a time, stirring constantly. Wait until each ladle of stock has been absorbed before you add another. Once half the stock has been used, stir through the sweetcorn and chicken.
  2. Keep adding stock as before until the rice is soft but still slightly al dente (this should take about 20 minutes). You may not need to use all the stock. Once cooked, stir in the watercress and the mozzarella.
  3. To serve, spoon into bowls and sprinkle with grated Parmesan, if using.

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