Chicken and vegetable risotto
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 4 - 6
Ingredients
- 1 Small onion, finely chopped
- 100g Chicken breast, chopped
- 2tsp Olive oil
- 100g Frozen peas
- 100g Carrot, finely 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.