Creamy Chicken, Mushroom & Broccolini Risotto

I have to admit, I am still yet to get my daughter completely on board with risotto! It is one of those meals that I really enjoy, but for some reason I have never quite managed to convince her that it is something she should be excited about. I came across this recipe recently and thought I would give it another try, as it looks simple, creamy, full of chicken and vegetables, and feels like the sort of recipe that might have a better chance of getting a tick of approval from the kids. I have not actually tried this particular recipe yet, so I cannot personally vouch for it just yet, but I am going to give it a go and will let you know how I get on — especially whether I can finally get my daughter on board with risotto! 😂

This version uses chicken, mushrooms, broccolini and zucchini, with fresh chives, parsley and lemon for flavour. It is naturally gluten-free and can easily be made dairy-free, and it is also suitable for a lower-FODMAP approach with a few simple considerations.

Ingredients

• 1½ cups Arborio rice

• 400–500 g chicken breast or thigh, cut into small bite-sized pieces

• 200 g mushrooms, sliced

• 1 small zucchini, finely diced

• 1 bunch broccolini, chopped into small pieces

• 1 litre good-quality chicken stock, (free from onion and garlic if FODMAPS are an issue)

• 2 tbsp extra virgin olive oil

• Zest of 1 lemon

• Juice of ½ lemon, or to taste

• ¼ cup fresh chives, finely chopped

• 2 tbsp fresh parsley, chopped

• Sea salt and freshly ground black pepper

To finish:

• 1–2 tbsp extra virgin olive oil

• Extra fresh chives

• Extra lemon zest

• Optional: finely grated Parmesan

Method

1. Warm the chicken stock in a saucepan and keep it gently simmering while you prepare the risotto.

2. Heat the olive oil in a large, heavy-based pan over medium heat. Add the chicken and cook for several minutes until lightly golden and cooked through. Remove the chicken from the pan and set aside.

3. Add the mushrooms and zucchini to the same pan and cook gently for around 5 minutes until softened and the mushrooms have released some of their moisture. Add the Arborio rice and stir for a minute or two, allowing the rice to become lightly coated in the oil and vegetables.

4. Begin adding the warm stock, one ladleful at a time, stirring regularly and allowing each addition to absorb before adding the next. Continue this process for around 18–20 minutes, or until the rice is creamy and tender but still has a slight bite in the centre.

5. Add the broccolini during the final 5–7 minutes of cooking so that it softens but still retains a little texture. Return the cooked chicken to the pan and stir everything together.

6. Once the risotto is cooked, remove from the heat and stir through the lemon zest, lemon juice, fresh chives and parsley. Season with salt and freshly ground black pepper and finish with a drizzle of extra virgin olive oil.

7. Allow the risotto to sit for a couple of minutes before serving. Finish with extra chives and lemon zest, and if dairy is suitable for you, a little Parmesan can be added at the table.

🌿 FODMAP-friendly option

This recipe is already designed to be much easier to adapt for a lower-FODMAP approach, as there is no onion or garlic. Fresh chives provide that lovely savoury, onion-like flavour without needing to add either.

If mushrooms are something you need to avoid, simply leave them out and increase the zucchini and broccolini.

The main thing to watch is the chicken stock, as onion and garlic can be hidden in many commercial stocks. Choose a good-quality stock with a simple ingredient list.

As always with FODMAPs, individual tolerance and serving size matter, so adjust the recipe according to your own needs.

👧 A little tip for the kids

If you have a child who is suspicious of anything that looks remotely different from their usual dinner, you can keep this one quite simple. Chop the vegetables fairly finely, keep the herbs subtle and let the chicken be the familiar part of the dish.

You can also serve Parmesan separately so everyone can add their own if they like it. Sometimes giving kids a little ownership over what goes on their plate makes a surprisingly big difference!

And if anyone in your family is currently refusing risotto on principle… apparently we just keep trying. 😂

🌸 Why I chose this one

I wanted something for this month's recipe that felt like a gentle transition into spring rather than a big dietary overhaul. After winter, I always start wanting meals with a little more colour and fresh vegetables, but I still want them to be comforting and easy enough for a family dinner.

This one ticks those boxes for me. It is nourishing, simple, adaptable and made from ingredients that most of us can easily find at the supermarket.

Now I just have to see whether I can finally get my own daughter to eat it!

Gluten-free • Dairy-free option • FODMAP-friendly • Family-friendly • High in protein 🌿