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    No Stir Chicken & Sausage Risotto


    I was intrigued when I learnt about a no-stir risotto recipe. Risotto is pretty labour intensive as you need to stand by your stove, constantly stirring and slowly adding stock a little at a time. Therefore, when I read about a ‘hands-off’ method, and a pot-one cooking at that, I could not pass up that offer. Don’t you just love lazy efficient cooking?!

    I knew that without all the stirring, I’m going to be missing out on some of that really starchy and creamy texture of a traditional risotto. I didn’t quite know what exactly to expect, so to be safe, I amped up on the flavours to compensate. 

    No Stir Risotto 8

    Although, as I have predicted, the risotto didn’t have that starch & creamy texture. I was actually very glad with how it turned out! It was still starchy and not mushy (I was afraid it will turn out like congee, but it didn’t, so yay!). The arborio rice was al dente with a nice bite to it, and every single grain of rice absorbed the flavours of the wine, stock, herbs, and smoky sausages like a sponge! So if you are looking for a flavourful one pot meal with relatively hands off cooking, this is your go-to recipe! 

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    No Stir Chicken & Sausage Risotto
    Serves 4
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    Prep Time
    10 min
    Cook Time
    30 min
    Prep Time
    10 min
    Cook Time
    30 min
    1. 1 tbsp olive oil
    2. 1 tbsp butter
    3. 400g chicken breast, cubed
    4. 2 sausages of choice, thinly sliced
    5. 1/2 red pepper, diced
    6. 1/2 yellow onion, diced
    7. 3 cloves garlic, minced
    8. 2 cups fresh spinach
    9. 1 1/3 cups Arborio rice
    10. 1/2 cup white wine
    11. 400g can diced tomatoes
    12. 2 1/2 cups chicken stock
    13. 3 sprigs fresh thyme
    14. 1/4 cup chopped parsley
    15. Salt and pepper to taste
    1. Season chicken with salt and pepper.
    2. In a French oven, heat oil over medium high heat.
    3. Brown chicken in pot, remove and set aside.
    4. In the same pot, melt 1 tbsp of butter.
    5. Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.
    6. Add rice, and stir to coat.
    7. Add wine, and cook stirring until wine evaporates, about 2 minutes.
    8. Return chicken to pot, add can tomatoes, stock, and thyme.
    9. Mix to combine, reduce heat to low.
    10. Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.
    11. Remove from heat, stir in spinach and allow to wilt.
    12. Season with salt and pepper as needed.
    13. Cover and allow to stand for 5 minutes.
    14. Stir in parsley before serving.
    1. You can fine arborio rice from NTUC finest, or cold storage. You could probably get it from Tanglin Marketplace too.
    Adapted from
    Adapted from
    Delishar | Singapore Cooking, Recipe, and Food Blog

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    No Stir Risotto 6