Fuel My Friday: Torrance's Chicken & Tomato Risotto

20 Sep 2019

With the FINA Diving World Series legs recently announced for 2020, Katherine Torrance goes in search of adding to the bronze medal she secured with partner Grace Reid in the 3m Synchro this year.

After an end of season break, it's back to training for Katherine Torrance and fuelling correctly plays an important part in preparations for an Olympic year, with some key meets along the way. This week the Commonwealth Games silver medallist shares with us her Chicken & Tomato Risotto recipe that will satisfy any stomach.

Over to you Katherine...

This risotto is one that I cook quite regularly, and with a good balance of protein and carbs is great at replenishing energy stores after a hard days training.


  • 2 Chicken stock cubes
  • 6 Chicken thigh fillets, cut into bite-sized pieces
  • 2 Onions, finely diced
  • 2 Garlic cloves, peeled and chopped
  • 400g Arborio risotto rice
  • 1 x 390g Carton chopped tomatoes
  • 65g Italian hard cheese or Parmesan, grated
  • 25g Butter
  • Fresh basil


  1. Start with getting the stock set aside, crumble the stock cubes into 1.5 litres boiling water in a large pan and bring to a gentle simmer. Keep on a low heat.
  2. In a wide, deep frying pan, heat 1 tablespoon oil. Fry the chicken pieces for 6-8 minutes until cooked through and golden. Scoop out of the pan and set aside. Add the onion and garlic, fry for 10-15 minutes, stirring frequently until really tender and translucent.
  3. Add the rice to the onions and cook for a few minutes to toast it, then tip in the chopped tomatoes and bring to a simmer.
  4. Stirring continually, add the stock a ladle at a time, waiting until the liquid is absorbed before you add the next one. When most or all of the stock has been added and the rice is tender, after about 25 minutes, stir in the cooked chicken, and 50g of the cheese. Season really well.
  5. Remove from the heat, stir in the butter and cover the pan. Rest for 5-10 minutes before serving, scattered with the remaining cheese, some chopped fresh basil, extra black pepper and drizzled with the remaining oil. This should serve around four, so is great for sharing with friends - enjoy!