Holiday Market High Protein

There's something about a bowl of risotto that stops you mid-conversation. I discovered this particular version during a chaotic holiday market trip, where I grabbed a rotisserie chicken, some beans, and fresh spinach all in one harried pass through the produce section. That night, stirring the rice slowly over my stove, I realized I'd accidentally created something that felt both indulgent and genuinely good for me—creamy, packed with protein, and somehow cozy enough for a December evening.

I made this for a friend who'd just started tracking macros, and she looked genuinely surprised when I told her it had 38 grams of protein. She'd expected something lighter, airier—the kind of risotto that leaves you hungry an hour later. Instead, she came back for seconds and asked for the recipe on the spot. That moment stuck with me because it proved that nourishing food doesn't have to taste like it's good for you.

Ingredients

• Chicken breast (200 g, diced): Use skinless chicken for a leaner dish; dicing it small helps it cook evenly and distribute throughout the risotto without any chewy bits.
• Cannellini beans (1 can, drained and rinsed): These white beans add creaminess and protein without overpowering the rice, and rinsing them removes excess sodium.
• Parmesan cheese (60 g, grated): Freshly grated makes all the difference here—it melts into the rice and creates that signature silky texture that pre-grated versions can't quite match.
• Arborio rice (300 g): This short-grain rice releases starch slowly, which is what makes risotto creamy; don't substitute it for long-grain rice or you'll lose that signature texture.
• Onion and garlic (1 medium onion, 2 cloves): The flavor base; finely chopping the onion helps it disappear into the rice, while garlic adds depth without harshness.
• Frozen peas and red bell pepper (150 g and 100 g): Frozen peas are actually better here than fresh because they hold their shape, and the red pepper adds sweetness and color that balance the savory elements.
• Baby spinach (100 g, chopped): It wilts down considerably, so don't panic about the volume; it adds iron and a subtle earthiness that rounds out the dish.
• Chicken or vegetable stock (900 ml, kept warm): Warm stock matters more than you'd think—adding cold stock to hot rice slows the cooking and can make the result gluey instead of creamy.
• Dry white wine (120 ml, optional): If you skip it, you won't have a bad risotto, but the wine adds acidity that brightens everything and prevents the dish from feeling one-note.
• Olive oil (2 tbsp): Use a decent quality oil here since it's not being cooked off; it carries flavor into every spoonful.
• Salt, black pepper, dried thyme, and chili flakes: Build seasoning gradually as you cook so you don't oversalt; the thyme adds a subtle herbaceous note, and a pinch of chili flakes at the end wakes up the palate.

Instructions

Sear the chicken until golden:

Heat 1 tablespoon olive oil over medium heat and let it shimmer before adding the diced chicken. You want that golden crust on the outside, which takes about 5–6 minutes; it tastes better and holds its texture when you stir it into the rice later.

Build your flavor base:

Add the remaining oil, then the onion, and let it turn translucent before stirring in garlic and bell pepper. This slow-cooking of aromatics, called sweating, releases their sweetness and creates the foundation everything else sits on.

Toast the rice to wake it up:

Stir the arborio rice into the pan for 1–2 minutes until the grains look slightly translucent at the edges. This toasting step seals the outside of the grain so it releases starch gradually instead of all at once, which is the secret to creamy risotto.

Deglaze with wine:

Pour in the white wine if you're using it and stir until it's mostly absorbed. The wine adds a gentle acidity and helps dissolve the flavorful browned bits stuck to the pan.

Add stock gradually and stir constantly:

Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next, about 18–20 minutes total. This constant motion is what coaxes the starch out of the rice and creates creaminess; rushing it by dumping all the stock at once defeats the purpose.

Fold in the proteins and vegetables:

Stir in the cooked chicken, cannellini beans, peas, and spinach and cook for 2–3 minutes until everything is heated through and the spinach wilts down. The vegetables add color and texture while the beans and chicken make this a complete meal.

Finish with cheese and let it rest:

Remove from heat, stir in Parmesan, thyme, salt, pepper, and a pinch of chili flakes if you like a hint of heat. Let it sit for 2 minutes before serving so the cheese fully melts and the risotto settles into its creamiest state.

Save

I served this to someone who'd had a long day and couldn't eat much, but a single bowl of this risotto somehow turned her whole mood around. Food that nourishes doesn't always have to be light or ascetic—sometimes it's allowed to be generous and filling and make you feel taken care of.

Why This Works as a Complete Meal

Most risottos sit alongside a protein like a supporting player, but this one refuses to be a side dish. The chicken and beans are woven throughout, not scattered on top, so every spoonful delivers protein and keeps you satisfied for hours. You're not reaching for snacks an hour later because something substantial is actually in your belly.

Customizing Without Losing the Magic

The skeleton of this recipe is flexible enough to bend to what you have on hand. If chicken isn't your thing, sautéed mushrooms and extra beans create the same richness; if you're out of spinach, arugula wilts beautifully and adds a peppery note instead. The key is keeping the stock warm, the stirring constant, and the cheese at the end, and everything else is just variation.

The Right Wine Pairing and Timing

A crisp Sauvignon Blanc cuts through the creaminess and echoes the wine you cook with, while a light Italian red like Pinot Noir doesn't overwhelm the vegetables. Pair it with whoever you're cooking for—risotto is one of those dishes that insists you sit down and eat together instead of grazing alone at the counter.

• If you want extra richness, stir in a spoonful of Greek yogurt or mascarpone right at the end instead of more cheese.
• Leftover risotto becomes crispy risotto cakes the next day if you let it cool, shape it, and pan-fry it—it's a completely different dish worth making intentionally.
• Don't skip letting it rest for those final 2 minutes; the rice continues to absorb moisture and the flavors settle into harmony.

Save

This is the kind of recipe that tastes like you spent all afternoon in the kitchen, but you'll have dinner on the table in less than an hour. It's nourishing without being austere, festive without requiring a special occasion—just good food that happens to be good for you too.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and increase the amount of cannellini beans or add sautéed mushrooms to maintain protein and texture.

→ Is it possible to use a different type of rice?

Arborio rice is preferred for its creamy texture, but Carnaroli or Vialone Nano can be suitable alternatives for similar results.

→ How do I ensure the risotto is cooked perfectly?

Stir frequently while adding warm stock gradually, allowing the rice to absorb liquid slowly until al dente and creamy, about 18–20 minutes.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or a light Italian red nicely complements the creamy textures and mild flavors.

→ Can I prepare this dish gluten-free?

Yes, by using gluten-free stock and verifying all ingredient labels, this dish can be enjoyed gluten-free.

→ What can I add for extra creaminess?

Stir in a spoonful of Greek yogurt or mascarpone cheese after cooking to enrich the texture without overpowering flavors.