Broccoli Quinoa Risotto with Pesto and Grilled Chicken

Inspired by one of Donna Hay's recipes, this dish is predictably light, fresh and delicious. What's more, you can get it on the table in under half an hour making it perfect for a midweek meal...


As we transition into the colder part of the year, I crave comfort food and this is like a warm hug in a bowl. But, with broccoli and quinoa instead of the traditional risotto rice, and a lemony pesto running through it, it's not heavy and it won't weigh you down. I've served this with simply grilled chicken but it would also work with salmon or steak or even on its own as a veggie dish.

Broccoli Quinoa Risotto with Pesto and Grilled Chicken

Serves 4

olive or rapeseed oil

4 chicken breast fillets, trimmed

sea salt and cracked black pepper

2 heads broccoli (700g), cut into florets

1 large onion, finely chopped

2 cloves garlic, finely chopped

750ml chicken stock

100g quinoa flakes

40g cashews or hazelnuts

30g basil leaves

25g finely grated parmesan
juice of 1 lemon

Preheat the grill to high. Rub the chicken breasts with a drizzle of oil and season liberally with salt and pepper. Grill for 6-8 minutes on each side, depending of the size of the chicken breasts, until cooked through.

Place the broccoli in a food processor and pulse until it resembles rice. Heat half a tablespoon of oil in a large saucepan over medium heat.

Add the onion and garlic and cook, stirring, for 3–4 minutes or until softened. Add the stock, broccoli and quinoa flakes. Cook for 6–8 minutes or until starting to bubble.

While the broccoli is cooking, place the nuts in the food processor and process for 2 minutes or until a paste forms. Add the basil, parmesan and lemon juice and process for 1–2 minutes or until smooth. Add a little water or oil to loosen the texture, if needed.

Add the pesto to the saucepan and stir to combine. Divide between bowls and top with the chicken then serve.