Chicken and pea risotto
- Preparation and cooking time
- Prep:
- Cook:
Ingredients
- 1tsp Olive oil
- 100g Chicken breast, diced
- 1 Small leek, trimmed and finely sliced
- ½ Low salt chicken stock cube
- 50g Risotto rice
- 25g Frozen peas
Method
- STEP 1
Heat the oil in a medium pan, add the chicken and leek and sauté for 5 minutes.
- STEP 2
Make up the stock cube with 300ml of boiling water from the kettle. Stir the rice into the chicken mixture, then add a little of the stock. Cook, stirring until the liquid has been absorbed.
- STEP 3
Repeat until all the stock has been absorbed and the rice is tender. Stir in the peas and heat through for 2 minutes. Cool slightly then serve with a little grated cheese if liked.
- STEP 4
Try using turkey instead of chicken.