Chicken, Mushroom & Quinoa Risotto

clock 5 minutes + 20 minutes bowl Serves 4


  • 1 Tbsp olive oil
  • 2 chicken breast fillets or 4 chicken tenderloins
  • 500 g button mushrooms, sliced
  • 2 spring onions, finely chopped
  • 1 large garlic clove, crushed
  • 3 sprigs thyme, leaves stripped
  • 3 cups salt-reduced chicken or vegetable stock
  • 1 1/2 cups white quinoa, rinsed
  • 250 g baby spinach leaves
  • 1/3 cup finely grated Parmesan
  • large green salad, to serve
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  • 1. Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.

  • 2. Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.

  • 3. Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.

  • 4. Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.

  • Tip: using quinoa for risotto reduces the cooking time and doesn’t require constant stirring.

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