The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hunterʼs chicken risotto
Combining two classic dishes in a single pan, this one-pot wonder created by Maria Rusolo won first prize in Slimming World’s 2024 Free Food Festival cook-off competition. Tender chunks of chicken and bacon, plus pepper and onion are stirred through creamy risotto rice, rich with garlic, sun-dried tomatoes, smoky paprika and tangy Henderson’s Relish. An absolute cracker!
SWK: High protein
Plants 3
highly rated
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 140g arborio rice
- 1 onion
- 1 pepper
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 100g smoked bacon (use half) (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 tsp smoked paprika
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 2 skinless chicken breasts
- 1 handful of fresh flat-leaf parsley
- 2 garlic clove
Nutritional Information
Calories: 570
Protein: 50g
Carbs: 81g
Fat: 5.1g
Ingredients
- 2 tsp smoked paprika
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 2 onion
- 2 pepper
- 4 garlic clove
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 280g arborio rice
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 400g passata (tomatoes, salt, citric acid)
- 4 skinless chicken breasts
- 100g smoked bacon (pork, water, salt, brown sugar, dextrose powder, sodium ascorbate, potassium nitrate, sodium nitrite)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 569
Protein: 50g
Carbs: 81g
Fat: 5.1g
Hunterʼs chicken risotto
Combining two classic dishes in a single pan, this one-pot wonder created by Maria Rusolo won first prize in Slimming World’s 2024 Free Food Festival cook-off competition. Tender chunks of chicken and bacon, plus pepper and onion are stirred through creamy risotto rice, rich with garlic, sun-dried tomatoes, smoky paprika and tangy Henderson’s Relish. An absolute cracker!
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Cooking Instructions
Start your prep
- Dissolve half the stock cube in 750ml boiled water (use all the stock and 1 litre of water for 4 portions).
- Peel and finely dice the onions. Deseed the peppers and dice into 2cm squares, then peel and crush the garlic.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and peppers for 5 mins.
- Add the garlic and paprika and cook for 2 mins, then stir in the tomato paste, Hendersonʼs Relish, rice and passata.
Chop the chicken & bacon
- Meanwhile, on a separate board, cut the chicken into bite-size chunks.
- Trim any visible fat from half the pack of bacon, saving the rest for another dish (use the whole pack for 4 portions) and roughly chop.
Gradually add your stock
- Pour roughly a fifth of the stock into the pan, then stir well for 2-3 mins until the rice has absorbed most of it.
- Repeat this step with another fifth of stock then, once it’s absorbed, add the chicken and bacon and stir well.
- Continue to gradually add the stock, stirring well. Cook for 10-12 mins in total, or until the stock is absorbed and the rice and chicken are cooked through.
Add your finishing touches
- Finely chop the parsley and stir half through the rice.
- Sprinkle the remaining parsley on top and serve.