Broccoli Quinoa Risotto With Seared Chicken

Prep Time
Cook Time
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Recipe: #31781

April 13, 2019

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 4 servings


  • Serving Size: 1 (693.2 g)
  • Calories 643.7
  • Total Fat - 20.8 g
  • Saturated Fat - 5.3 g
  • Cholesterol - 180.9 mg
  • Sodium - 615.2 mg
  • Total Carbohydrate - 35.1 g
  • Dietary Fiber - 6.9 g
  • Sugars - 8.2 g
  • Protein - 78.7 g
  • Calcium - 250.8 mg
  • Iron - 5.6 mg
  • Vitamin C - 161.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat half the oil in a large frying pan over medium heat and season the chicken with salt and pepper and cook for 4–5 minutes each side or until cooked through and set aside to rest before slicing.

Step 2

Place the broccoli in a food processor and pulse until it resembles rice.

Step 3

Heat the remaining oil in a large saucepan over medium heat and add the onion and garlic and cook, stirring, for 3–4 minutes or until softened and then add the stock, broccoli and quinoa flakes and cook for 6–8 minutes or until starting to bubble.

Step 4

While the broccoli is cooking, place the cashews in the food processor and process for 2 minutes or until a paste forms and then add the basil, parmesan and water and process for 1–2 minutes or until smooth.

Step 5

Add the pesto to the saucepan and stir to combine.

Step 6

Divide between bowls and top with the chicken, extra cashews, extra parmesan and basil to serve.


No special items needed.

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