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Chicken and vegetable risotto

Chicken and vegetable risotto

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.

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