Chicken & Sage Risotto

Chicken & Sage Risotto

4 2
  • Preparation Time

    10 mins

  • Cooking Time

    35 mins

  • Recipe Serves



  • 4 cups (1 L) fat free reduced sodium chicken broth
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, divided
  • 1 small yellow onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup (250 mL) arborio rice
  • 1 clove garlic, finely chopped
  • 2 cups (500 g) cut-up cooked chicken
  • 1/3 cup (83 mL) grated Parmesan cheese
  • 2 tsp. (10 mL) chopped fresh sage leaves or 1/2 tsp. dried sage leaves, crumbled


Step 1

Heat broth in medium saucepan over high heat just to a simmer. Reduce heat to low and cover.

Step 2

Melt 2 tablespoons (30mL) Becel® Buttery Taste margarine in large saucepot over medium heat and cook onion and yellow pepper, stirring occasionally, 5 minutes or until tender.

Step 3

Add rice and garlic and cook, stirring frequently, 2 minutes.

Step 4

Stir in hot broth and bring to a boil over high heat. Reduce heat and simmer covered, stirring occasionally, 25 minutes or until almost all liquid is absorbed and rice is creamy and tender.

Step 5

Stir in chicken and cook covered, stirring occasionally, 2 minutes or until heated through. Stir in cheese, sage and remaining 1 tablespoon (15mL) Margarine.

Step 6

Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.

Recipe Tip:

*Becel® Gold in Quebec

Please see nutrition information for sodium content.

Nutritional Information:

Recipe : Chicken & Sage Risotto
Recipe Serves : 4

1 servingAmount% Daily Value
Calories from Fat:90  
Total Fat:10 g 
Saturated Fat:2 g 
Trans Fat:0 g 
Polyunsaturated Fat:2.4 g 
Monounsaturated Fat:4.2 g 
Cholesterol:40 mg 
Sodium:530 mg 
Total Carbs:29 g 
Dietary Fiber:2 g 
Sugars:1 g 
Protein:20 g 
Vitamin A: 8 %
Vitamin C: 60 %
Calcium: 8 %
Iron: 6 %
Omega-3:0.5 g 
Omega-6:1.9 g