Macadamia & Chicken Risotto

I am currently on a health kick and as I have a sweet tooth and always like to eat sweets, I have tried to replace sweets with a more healthy snack such as nuts. I have recently tried macadamia nuts and I like them so much that I have found some recipes that include macadamia nuts.

Macadamia & Chicken Risotto
Macadamia & Chicken Risotto

Macadamia and Chicken Risotto

Serves 4


  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 2 tablespoons macadamia oil
  • 1 red pepper, deseeded and sliced
  • 180g risotto rice
  • 600ml warm chicken stock (fresh is best) see below for making your own
  • 200g cooked chicken (breast and thigh meat) shredded
  • 200g seasonal mixed vegetables, we used broccoli, green beans and sugar snap peas, blanched in boiling water for a few minutes, drained and cooled in cold running water
  • 100g macadamia nuts, roughly chopped, toasted if you like
  • Salt and freshly ground black pepper
  • Fresh parsley, sprigs or finely chopped

Preparation / Cooking Instructions

  1. Cook the onion and garlic in 1 tablespoon of the oil, in a large frying pan, for a couple of minutes.
  2. Add the pepper and cook for another few minutes until the onion has softened.
  3. Stir in the rice, coating it well in the oil, then pour in about a third of the stock.
  4. Cook over a medium heat, stirring every so often until the stock is almost absorbed, then pour in more stock.
  5. Keep adding stock and cook, stirring until the rice is just tender. This will take around 20 minutes.
  6. Stir in the chicken and heat it through, then add the vegetables and macadamia nuts.
  7. Season to taste.
  8. Serve hot, garnished with parsley and a drizzle of macadamia oil.

To make Chicken Stock: put all the bones from a chicken carcass in a large saucepan, add an unpeeled onion, 1 carrot and 1 small leek, all roughly chopped, with a little salt and a few whole pepper corns, a handful of parsley and a couple of bay leaves. Cover with cold water. Bring to the boil slowly, simmer for 2 hours. Strain and pour into pots and store in the fridge or freezer.

Click on the link for more information about facts and nutritional value of macadamia nuts.

A range of healthy eating recipes, in depth information and research about the health benefits of Macadamia nuts is available from the Macadamia Advice Centre.