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No Stir Chicken & Sausage Risotto

Prep Time 10 mins
Cook Time 30 mins
Servings 4


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 400 g chicken breast cubed
  • 2 sausages of choice thinly sliced
  • 1/2 red pepper diced
  • 1/2 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh spinach
  • 1 1/3 cups Arborio rice
  • 1/2 cup white wine
  • 400 g can diced tomatoes
  • 2 1/2 cups chicken stock
  • 3 sprigs fresh thyme
  • 1/4 cup chopped parsley
  • Salt and pepper to taste


  • Season chicken with salt and pepper.
  • In a French oven, heat oil over medium high heat.
  • Brown chicken in pot, remove and set aside.
  • In the same pot, melt 1 tbsp of butter.
  • Saute sausage, onion, garlic, and red pepper for about 3 minutes or until sausage browns and onions are translucent.
  • Add rice, and stir to coat.
  • Add wine, and cook stirring until wine evaporates, about 2 minutes.
  • Return chicken to pot, add can tomatoes, stock, and thyme.
  • Mix to combine, reduce heat to low.
  • Cover and allow to cook for 20 minutes or until rice is tender, and liquid evaporated.
  • Remove from heat, stir in spinach and allow to wilt.
  • Season with salt and pepper as needed.
  • Cover and allow to stand for 5 minutes.
  • Stir in parsley before serving.


You can fine arborio rice from NTUC finest, or cold storage. You could probably get it from Tanglin Marketplace too.
Adapted from Taste.com.au