How to make chicken risotto

About this recipe

• Servings: 4
• Preparation time 30 minutes
• Cooking time 30 minutes.
• Utensils needed: frying pan, saucepan

Ingredients

• 280g long grain rice
• 1 onion
• 1 clove of garlic
• 1 green or red pepper
• 5 mushrooms
• 1 small tin of frozen corn
• 3 or 4 chicken fillets
• 1 teaspoon of vegetable oil
• 25g of low-fat grated cheese
• 1 low salt chicken stock cube
• 425ml of boiling water

Method

1. Boil rice for approx. 5 mins, and drain.
2. Chop onion, pepper and mushrooms.
3. Cut chicken fillets into cubes.
4. Crush the garlic or chop into fine pieces.
5. Fry chicken pieces in vegetable oil.
6. Add garlic, onions, peppers and mushrooms. Fry gently.
7. Add rice to pan.
8. Dissolve the stock cube in 425ml boiling water, add corn, salt and pepper.
9. Bring to boil and cook gently for 30 minutes, or until all the liquid has been absorbed. Add the grated low-fat cheese. Season to taste.

Recipes are from 101 Square meals from Safe Food.eu and MABS