Chicken Risotto with Watercress-Arugula Pesto

Chicken Risotto with Watercress-Arugula Pesto
  • Prep Time: 25
  • Total Time: 48
  • Servings: 4

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About this Recipe

Creamy chicken risotto spiked with nutty and peppery watercress and arugula pesto. A meal in one dish.


1 cup (250 mL) Watercress
1 cup (250 mL) Arugula
3 Cloves garlic, minced
2 tbsp (30 mL) Pine nuts, toasted
.5 cup (125 mL) Freshly grated Parmesan cheese
1 tbsp (15 mL) Lemon juice
.3 cup (75 mL) Olive oil
Salt and pepper
3 tbsp (45 mL) Olive oil, divided
2 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite size pieces
2.5-3 cups (625-750 mL) Chicken Broth
1 tbsp (15 mL) Butter
1 Onion, diced
1 cup (250 mL) Arborio rice
.5 cup (125 mL) White wine
Salt and pepper
.5 cup (125 mL) Freshly grated Parmesan cheese



COMBINE pesto ingredients in a food processor or blender and pulse until pureed. Adjust seasoning and set aside.


HEAT 1 tbsp (15 mL) olive oil in a large skillet or shallow pot over medium-high heat. Add chicken and cook until golden brown. Remove from pan and set aside.

BRING chicken stock to a boil in a small pot. Reduce heat to low and keep warm.

USING the same pan as the chicken was cooked in, heat butter and remaining oil over medium heat. Add onion and sauté until soft but not brown. Add rice, stir to coat and cook 1-2 minutes to toast rice lightly. Add wine and cook, stirring constantly, until wine evaporates.

REDUCE heat to medium-low and stir in 1/3 of the broth. Cook, stirring constantly, until all liquid is absorbed. Add broth a ladle at a time, always stirring until rice is just al dente, about 23 minutes total. Risotto should be the consistency of rice pudding. Add chicken and pesto. Stir to heat through.

REMOVE risotto from heat, add Parmesan cheese and season with salt and pepper.


Substitute pesto recipe with ½ cup (125 mL) ready prepared pesto.

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