Recipes

Chicken And Pesto Buckwheat Risotto

This risotto is a great recipe that you can make in around 30 minutes to feed the whole family. It also works well when reheated for a quick and tasty lunch.

Buckwheat is a great grain to try as a healthy alternative to white rice. If you have some homemade pesto in the fridge, then use that in this recipe rather than buying more.

Have you heard about the 28 Day Weight Loss Challenge? Each month our weight loss challenges are themed, targeting things like budget recipes, meals for fussy eaters, recipes with 5 ingredients or less, and many more.

You can find out the theme of next month’s challenge HERE.

Chicken And Pesto Buckwheat Risotto

Print Recipe
Chicken And Pesto Buckwheat Risotto
Chicken And Pesto Buckwheat Risotto
Course Main Dish
Servings
serves
Ingredients
  • 280 grams chicken breast fillets
  • 1 tbsp extra virgin olive oil
  • 1 leek sliced
  • 1/3 cup sundried tomatoes chopped
  • 1 cup raw buckwheat seeds
  • 1 litre liquid chicken stock salt reduced
  • 1/3 cup basil pesto store-bought
  • 1 tbsp pine nuts toasted
  • 1/3 cup fresh parsley chopped
  • 1/3 cup Parmesan cheese grated
  • Pepper
Course Main Dish
Servings
serves
Ingredients
  • 280 grams chicken breast fillets
  • 1 tbsp extra virgin olive oil
  • 1 leek sliced
  • 1/3 cup sundried tomatoes chopped
  • 1 cup raw buckwheat seeds
  • 1 litre liquid chicken stock salt reduced
  • 1/3 cup basil pesto store-bought
  • 1 tbsp pine nuts toasted
  • 1/3 cup fresh parsley chopped
  • 1/3 cup Parmesan cheese grated
  • Pepper
Chicken And Pesto Buckwheat Risotto
Instructions
  1. Cut chicken into bite size pieces.
  2. Heat the oil in a saucepan and add the leek and chicken and cook until lightly brown and leek has softened.
  3. Add the sundried tomato and buckwheat and stir to coat.
  4. Add the stock, bring to a boil then reduce heat to low. Cover saucepan and simmer for 25 minutes or until the stock has absorbed and the buckwheat is tender. Stir vigorously for a minute or two until the risotto is creamy.
  5. Add the pesto, Parmesan and parsley and stir to combine.
  6. Serve risotto topped with pine nuts and season with black pepper.
Recipe Notes

413 calories per serve


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