Prep Time:5 mins
Understanding food allergies and intolerances
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
- 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"
