Chicken and Sage Risotto

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


  • 4 cups fat free reduced sodium chicken broth
  • 3 Tbsp. Becel® Buttery Taste margarine*, divided
  • 1 small yellow onion, chopped
  • 1 medium yellow bell pepper, chopped
  • 1 cup arborio rice
  • 1 clove garlic, finely chopped
  • 2 cups cut-up cooked chicken
  • 0.33 cup grated Parmesan cheese
  • 2 tsp. chopped fresh sage leaves

  • Calories280
  • Calories from Fat90
  • Total Fat10 g
  • Saturated Fat2 g
  • Trans Fat0 g
  • Polyunsaturated Fat2.4 g
  • Monounsaturated Fat4.2 g
  • Cholesterol40 mg
  • Sodium530 mg
  • Total Carbs29 g
  • Dietary Fiber2 g
  • Sugars1 g
  • Protein20 g
  • Calcium8 %
  • Iron6 %
  • Omega-30.5 g
  • Omega-61.9 g
  • Vitamin C60 %
  • Vitamin A8 %


Heat broth in medium saucepan over high heat just to a simmer. Reduce heat to low and cover. 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. Add rice and garlic and cook, stirring frequently, 2 minutes. 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. Stir in chicken and cook covered, stirring occasionally, 2 minutes or until heated through. Stir in cheese, sage and remaining 1 tablespoon (15mL) Margarine. Serve immediately and sprinkle, if desired, with additional grated Parmesan cheese.