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Chicken and Sage Risotto

Many, many meals ago, a trusted friend gave us this invaluable advice: when used correctly, sage is an amazing ingredient for home chefs. This recipe also makes great use out of leftovers.

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  • Cooking time35 min
  • Prep time10 min
  • Servings4
recipe image Chicken and Sage Risotto


  • 4 cups (1 L) fat free reduced sodium chicken broth
  • 3 Tbsp. (45 mL) Becel® Salted Plant-Based Bricks, 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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Heat broth in medium saucepan over high heat just to a simmer. Reduce heat to low and cover.
  2. Melt 2 tablespoons (30mL) Becel Salted Plant-Based Bricks in large saucepot over medium heat and cook onion and yellow pepper, stirring occasionally, 5 minutes or until tender.
  3. Add rice and garlic and cook, stirring frequently, 2 minutes.
  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.
  5. Stir in chicken and cook covered, stirring occasionally, 2 minutes or until heated through. Stir in cheese, sage and remaining 1 tablespoon (15mL) Becel.
  6. Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.
Please see nutrition information for sodium content.

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