Chicken risotto

Other recipes | Special meals and treats

This was originally on a box of risotto rice my mum used to buy when I was a teenager. I love this, simple, quick, and satisfying. One pan washing up too. It is much quicker than typical risotto recipes because you break down the rice by frying it before adding stock.

Chicken risotto - serves 2

Ingredients

• 10g butter.
• 1 medium onion, diced.
• 80g arborio rice.
• 150g chicken (optional), raw or pre-cooked.
• 250ml chicken stock or vegetable stock.
• Half a red or green pepper, cubed.
• 3 baby corn, cut in half.
• Frozen peas to taste.
• 2 mushrooms, sliced.
• Lemon juice and flaked almonds to serve.

Directions

1. Heat pan with butter and fry onions.
2. When onions start to go transparent, add rice.
3. Fry for 2 minutes, then add chicken if the chicken is uncooked.
4. Add the stock and bring to the boil - then set timer for 20 minutes.
5. When there is 10 minutes to go, add pepper and baby cron or the pre-cooked chicken.
6. If using mushrooms, add them at the five minute mark.
7. When there is a minute or so to go, add some flaked almonds and add some lemon juice.

Split between two plates or bowls.

Other recipes | Special meals and treats.