Chicken and Sage Risotto

Chicken and Sage Risotto

Prep Time10 mins Cook Time35 mins Makes 4 Yield_measureservings

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.

Ingredients List

  1. 4 cups (1 L) fat free reduced sodium chicken broth
  2. 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, divided
  3. 1 small yellow onion, chopped
  4. 1 medium yellow bell pepper, chopped
  5. 1 cup (250 mL) arborio rice
  6. 1 clove garlic, finely chopped
  7. 2 cups (500 g) cut-up cooked chicken
  8. 1/3 cup (83 mL) grated Parmesan cheese
  9. 2 tsp. (10 mL) chopped fresh sage leaves or 1/2 tsp. dried sage leaves, crumbled


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® Buttery Taste margarine 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) Margarine.

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

Nutritional Information


280 (1 serving)

Calories from Fat

90 (1 serving)

Total Fat

10g (1 serving)

Saturated Fat

2g (1 serving)

Polyunsaturated Fat

2.4g (1 serving)

Monounsaturated Fat

4.2g (1 serving)


40mg (1 serving)


530mg (1 serving)

Total Carbs

29g (1 serving)

Dietary Fiber

2g (1 serving)


1g (1 serving)


20g (1 serving)


8% (1 serving)


6% (1 serving)


0.5g (1 serving)


1.9g (1 serving)

Vitamin C

60% (1 serving)

Vitamin A

8% (1 serving)

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