Chicken Risotto with Spring Vegetables

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 54 ratings

A fresh and light risotto to celebrate the first of the spring asparagus.

recipe updated Jan 8, 2024


  • Onion icon
    75 g
  • Leek icon
    50 g
  • Chicken breast icon
    Chicken breast
    500 g
  • Asparagus icon
    150 g
  • Frozen peas icon
    Frozen peas
    125 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Risotto rice icon
    Risotto rice
    300 g
  • Garlic clove icon
    Garlic clove
  • White wine icon
    White wine
    100 g
  • Chicken stock icon
    Chicken stock
    600 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • Fresh chives icon
    Fresh chives
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Small bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 98°C, speed 4
  10. Turn direct prep attachment to position 1
  11. Slice onion and leek into the rice with direct prep attachment
  12. Turn direct prep attachment to position 2
  13. Add chicken breast, garlic clove and white wine to the rice
  14. Season
  15. Cook with filler cap removed - 2 min, 98°C, speed 4
  16. Cook with filler cap removed - 3 min, 98°C, speed 3
  17. Then add chicken stock to the rice
  18. Cook with filler cap removed - 4 min, 98°C, speed 4
  19. Then add asparagus and frozen peas to the rice
  20. Cook with filler cap removed - 5 min, 98°C, speed 4
  21. Season to taste
  22. Serve
  23. Garnish with parmesan cheese and fresh chives
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