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.


Main ingredients
Chicken, Vegetables

Recipe Type
Easy, Family Dinners, Healthy, Kids Food, Vegetarian

Special Info
Pregnant Mums

Level of Difficulty

You can add variety to this recipe by swapping chicken with fish such as salmon or cod.

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.