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Smoked chicken, spinach and lemon risotto

Serves   4
Prep time: 20 mins
Cooking time: 20 mins

Please note this recipe uses an oven but it can be prepared in advance and served from a crock-pot. Alternatively the recipe can be made on a stove top but the stock needs to be added gradually.





  • 1 x Tegel Original smokehouse chicken breast (300g)
  • 25g Pams butter
  • 2 Tablespoons Pams olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups Arborio rice
  • 4 cups chicken stock (heated)
  • ½ cup Gunn Estate Reserve Sauvignon Blanc white wine
  • 2 bunches English spinach, finely chopped
  • ½ cup finely grated parmesan cheese
  • Finely grated zest of 1 small lemon
  • Extra parmesan cheese to serve


  1. Remove the skin from the chicken and shred into bite sized pieces. Refrigerate until needed.
  2. Preheat the oven to 180°C.
  3. Melt the butter with the oil in a heat proof casserole dish and gently cook the onion and garlic until tender.
  4. Add the rice and stir until the grains are coated with the butter mixture.
  5. Add the wine and allow to bubble and reduce before adding the chicken stock.
  6. Cover the dish and bake in the oven for 20 minutes until the rice is just tender.
  7. Add the spinach, parmesan cheese, lemon zest and chicken to the pan.
  8. Stir gently to combine, season to taste and then cover and leave to sit for 5 minutes before serving with extra grated parmesan cheese.

Wine suggestion: Sauvignon Blanc