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Spring Courgette & Pea Risotto

Updated: Jan 13, 2022

This versatile recipe uses leftover roast chicken but you can be creative and add any meats or fish. This is a great way of including the children with the veg prep and encouraging them to eat their greens!

Makes approximately 4 servings

Preparation time is approximately 5-10 minutes

Cooking time is approximately 15-20 minutes


200g risotto rice

1 garlic bulb, crushed & diced

2 spring onions, sliced

900ml chicken stock (gluten free if necessary)

120g frozen peas

1 large courgette

50g grated cheddar cheese, diced (dairy free if necessary)

200g cooked chicken

1 tablespoon of olive oil

How to make your risotto

  1. Gently fry onion and garlic in olive oil for 5 mins until soft.

  2. Pour in 450ml of stock to pan and add rice, stir whilst cooking for 5-6 mins.

  3. Add the peas and courgette and remaining stock.

  4. Keep stirring until stock becomes absorbed and rice becomes tender.

  5. Add chicken and heat through. Add cheese to taste.



Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Lighten up use 1/2 the amount of cheese to better still used no cheese

Lighten up use 1/2 the amount of oil

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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