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Chicken and vegetable risotto
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 6
- 1 Small onionfinely chopped
- 100g Chicken breastchopped
- 2tsp Olive oil
- 100g Frozen peas
- 100g Carrotfinely chopped
- 100g Pepper
- 100g Courgette
- 500ml Very low salt vegetable stock
- 400g Arborio rice
Method
step 1
Sauté the onion in a heavy-bottomed pan for 2 minutes.
step 2
Add the vegetables and cook over a medium heat for 10 minutes.
step 3
Add the chicken and stir occasionally until cooked through.
step 4
Add the rice and stir continuously for 1 minute.
step 5
Cover with stock and cook for around 30 minutes, stirring frequently and adding more stock as necessary to prevent the risotto drying out.