Chicken and vegetable risotto
Chef:
First 1000 Days
1 onion, diced
1-3 cloves garlic, crushed (optional)
4 chicken breasts, sliced
3 peppers, sliced and diced
100gmushrooms, diced
225g arborio rice
1 cup frozen peas
750ml of low salt chicken stock
Fresh parsley, chopped
Fry the onion and garlic in olive oil.
Add the chicken breasts, peppers and mushrooms, and fry for a couple of minutes more.
Add in the rice and fry until all coated in oil but not browned.
Add about 500ml/1 pint of stock and cook it is until almost all absorbed.
Gradually add another 250ml/half pint of stock until the risotto is creamy, then pop in a cup of frozen peas.
Stir well then serve with chopped parsley.
Serves
6
Main ingredients
Chicken, Vegetables
Recipe Type
Easy, Family Dinners, Healthy, Kids Food, Vegetarian
Special Info
Pregnant Mums
Level of Difficulty
Easy
You can add variety to this recipe by swapping chicken with fish such as salmon or cod.
