This Chicken, Roasted Red Pepper, and Sun-Dried Tomato Risotto combines rice with smoky peppers, savoury chicken, and tangy feta for a satisfying and flavourful meal.
Ideal for a cosy family meal or dinner with friends, this dish is both hearty and fresh, offering a well-balanced, flavour-packed experience with minimal effort.
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Calories in Chicken, Roasted Red Pepper, Sun-Dried Tomato Risotto with Crumbled Feta
This recipe serves 4 and is 537 calories per serving
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 500+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Arborio rice
A short-grain Italian rice that absorbs flavours beautifully, creating a creamy texture while maintaining a tender bite, perfect for risotto. - Garlic and red onion
Together, garlic and red onion create a fragrant, savoury base, adding depth and sweetness to the dish when sautéed. - Red peppers
Red peppers bring natural sweetness and a mild smoky flavour, adding colour and freshness to the risotto. - Chicken thighs
Juicy and tender, chicken thighs are full of flavour and absorb the surrounding ingredients, providing a hearty protein element. - Sun-dried tomatoes
With a tangy flavour and a hint of smokiness, sun-dried tomatoes bring a Mediterranean burst to the dish. - Fresh thyme
Thyme adds an earthy, fragrant note that complements the other ingredients, enhancing the dish with subtle complexity. - Chicken stock
The base of the risotto, chicken stock infuses the rice with a rich, savoury depth and moisture as it cooks. It's essential to use the correct ratio of stock cubes to water, as not all stock cubes are identical. Using too few can lead to a bland, watery broth, while too many may create a stock that's overly salty. - Feta cheese
Feta cheese offers a tangy, creamy contrast, providing a burst of flavour and a smooth texture that completes the dish. - Olive oil
Used for sautéing, olive oil adds a mellow, fruity flavour that enhances the dish without overpowering the other ingredients. - Salt and Black pepper
Essential for seasoning, bringing out the natural flavours and ensuring the dish is well-balanced. - Olive Oil Spray - any low calorie spray is fine. Used for cooking the onion and chicken.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
Feel free to get creative with this risotto by swapping or adjusting ingredients to suit your taste or dietary preferences.
- Protein Swap: For a leaner protein, use skinless chicken breasts instead of thighs, though they may not stay as tender. Alternatively, swap in turkey or tofu for a vegetarian version.
- Additional Vegetables: Switch up the red peppers with yellow or orange peppers, or add vegetables like zucchini, mushrooms, or spinach for added texture and flavour. For a bit of heat, try adding a small amount of chopped fresh chilli.
- Sun-dried Tomatoes: If you don’t have sun-dried tomatoes, fresh tomatoes can be used, though they won’t provide the same depth of flavour. A spoonful of tomato paste can also offer a similar richness.
- Cheese Swap: If feta isn’t your favourite, goat cheese or ricotta salata makes a great creamy alternative. For a milder cheese flavour, stir in grated Parmesan for a subtle richness.
- Stock: Swap chicken stock for vegetable stock or broth for a vegetarian version, or opt for low-sodium stock if you prefer a lighter flavour.
- Olive Oil: Use butter for a richer taste or avocado oil for a milder flavour with a similar cooking consistency.
These simple swaps allow you to tailor the dish to your preferences while maintaining its flavour and texture.
Additional Sides to Pair with the Risotto
For a well-rounded meal, consider serving your risotto with one of these delicious sides that complement the flavours of the dish.
- Green Salad with Baby Spinach: A simple salad with fresh baby spinach, cucumber, and red onion adds a crisp and refreshing contrast to the creamy risotto. Toss with a light vinaigrette to balance the richness of the main dish.
- Garlic Bread: Crispy, buttery garlic bread is a classic side that complements the creamy texture of risotto. Its crunch and savoury flavour provide a perfect textural contrast.
- Roasted Vegetables: Roasted seasonal vegetables, like carrots, zucchini, and butternut squash, are a great way to add extra nutrients and bring out natural sweetness, which pairs beautifully with the savoury risotto.
- Grilled Asparagus or Zucchini: Grilled asparagus or zucchini adds a delightful depth to the meal. A squeeze of lemon brightens up the dish and enhances the fresh flavours.
- Crispy Roasted Potatoes: Golden, crispy roasted potatoes are an excellent accompaniment to risotto. The combination of the rich, creamy rice and the satisfying crunch of potatoes is sure to please.
- Steamed Broccoli: Lightly steamed broccoli offers a simple, healthy side that adds a slight bitterness to balance out the creamy richness of the risotto.
Each of these sides brings a unique texture and flavour to the table, making them perfect pairings to elevate your Chicken, Roasted Red Pepper, and Sun-Dried Tomato Risotto.
More Rice Recipes
Looking for some other low calorie rice recipes? Check out these other options on Slimming Eats
See more Rice Recipes→
or if you would like more recipe ideas - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
All recipes on Slimming Eats have estimated nutritional information for your convenience.
FAQ for Chicken, Roasted Red Pepper, Sun-Dried Tomato Risotto
Allow the risotto to cool completely before transferring it to an airtight container. Store in the fridge for up to 2-3 days.
Yes, you can freeze risotto. However, it's best to freeze the risotto without the feta cheese, as cheese can become crumbly or change in texture when frozen and reheated. Once cooled, place the risotto in an airtight container or freezer bag and freeze for up to 1 month. Add fresh cheese when reheating for the best flavour and texture.
To reheat risotto, add a splash of stock or water to the dish to loosen it up and prevent it from becoming too thick. Reheat in a pan over low heat, stirring occasionally until hot, or microwave in a covered dish, stirring halfway through. Top with feta and enjoy!
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Recipe Card
Chicken, Roasted Red Pepper and Sun-Dried Tomato Risotto topped with Crumbled Feta
This Chicken, Roasted Red Pepper, and Sun-Dried Tomato Risotto combines rice with smoky peppers, savoury chicken, and tangy feta for a satisfying and flavourful meal.
Ingredients
- 1 tablespoon of olive oil
- 8 cloves of garlic, peeled
- 2 red bell peppers peppers, halved and deseeded
- 1 red onion, finely chopped
- 600g (21oz) of boneless skinless chicken thighs, raw (chopped into bitesize pieces)
- 50g of sun-dried tomatoes, drained
- some sprigs of fresh thyme
- 1 cup (220g) of arborio rice, uncooked
- 4 cups (960ml) of chicken stock
- 160g (6oz) of Feta cheese
- salt and black pepper
- olive oil spray
Instructions
- Preheat the oven to 160°C fan, 180°C or 350°F (Gas Mark 4).
- Add the red pepper and garlic cloves to an ovenproof dish. Drizzle with olive oil and mix well to evenly coat. Place in the oven and roast until softened, about 40 minutes.
- Remove from the oven and crush the roasted garlic cloves with the back of a fork. Finely chop the roasted red pepper with a knife.
- Place the stock in a small saucepan over low heat and add the sprig of thyme.
- Spray a large frying pan with olive oil over medium-high heat.
- Add the onion, sun-dried tomatoes, and chicken pieces to the pan, cooking until the chicken is slightly golden. Season with salt and black pepper. Add the chopped roasted red pepper and crushed roasted garlic cloves.
- Stir in the Arborio rice and gradually add the stock, a few ladles at a time. Stir constantly until the liquid is absorbed before adding more stock. Repeat until all the stock is absorbed and the rice is creamy but still has a slight bite.
- Divide the risotto among four bowls and top each with crumbled feta cheese. Serve and enjoy!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Gluten Free - use gluten free stock
- ❄️ Freezer Friendly - see FAQ for details
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Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 537Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 197mgSodium 867mgCarbohydrates 34gFiber 4gSugar 9gProtein 47g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Chrissy says
We adore this risotto in our house and have it at least once every two weeks. It is one of our favourite meals ever. Thank you 🙂