Chicken risotto recipe

Chicken risotto

48 ratings

Prep Time:5 mins

Cooking Time:30 mins

Serves:4 Adults

Cost:Medium

Feel like some comforting Italian food but don’t want the run of the mill Lasagna or spaghetti Bolognese? This simple recipe might be just up your street!

About this recipe

This recipe was adapted from 101+ Square Meals

Ingredients

280g / 10 oz. of risotto rice
1 medium onion
1 clove of garlic
1 green or red pepper
5 mushrooms
1 x 198g / 7 oz. tin of sweetcorn
4 chicken fillets
1 teaspoon of oil
1 chicken stock cube dissolved in 425ml / ¾ pint of hot water
Salt & pepper, to taste

Method

Boil rice for around 5 minutes and drain
Chop onion, pepper and mushrooms
Cut chicken fillets into cubes
Crush the garlic or chop into fine pieces
Fry chicken pieces in vegetable oil
Add garlic, onions, peppers and mushrooms. Fry gently
Add rice to pan
Stir in stock, add sweet corn
Bring to boil and cook gently for 30 minutes, or until all the liquid has been absorbed
Season to taste

What you will need

Chopping board
Chopping knife
Frying pan
Measuring jug(for liquids)
Saucepan
Wooden spoon

Serving suggestions

Serve with a crispy side salad

"Mix up the vegetables each time you try this recipe; e.g. try carrots, leeks and peas"

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