Prep Time:5 mins
Appetite for change
Chicken risotto
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
- 280 g risotto or arborio rice
- 1 medium onion (about 75 g)
- 1 clove garlic
- ½ tsp dried tarragon (optional for added flavour)
- 1 green or red pepper (about 160 g) diced.
- 7 or 8 medium button mushrooms (about 75 g) sliced.
- 1 x 198 g tin sweetcorn drained
- Handful (about 40 g) baby spinach washed.
- 400 g chicken breast diced.
- 1 tsp (about 5 ml) unsaturated oil like rapeseed or sunflower oil
- 1 low salt chicken stock cube dissolved in 425 ml hot water.
- Salt and pepper, to taste
Method
- Chop onion, garlic, pepper, and mushrooms.
- Cut chicken fillets into cubes.
- Fry chicken pieces in the oil, with the tarragon (if using).
- Add garlic, onions, peppers, spinach, sweetcorn and mushrooms. Fry gently.
- Add rice to pan, stir in stock.
- 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"
