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Chicken risotto with spring vegetables

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An everyday supper that's packed with nutrition.
Serves
3
Prep
15 minutes
Cook
25 minutes
Each 392g serving contains (excludes serving suggestion)
KCal
500
Carbs
69.20g
Fibre
37.30g
Protein
7.10g
Fat
7.10g
Saturates
3.20g
Sugars
3.40g
Salt
1.20g
Portion Fruit & Veg
1
Ingredients
Ingredients
1tsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
2 boneless, skinless chicken breast, cubed
225g risotto rice
1 litre hot chicken stock
1 x 100g pack asparagus spears, halved
150g frozen peas
2 tbsp Parmesan cheese
2 tbsp freshly chopped parsley
freshly ground black pepper
Method
  1. Heat the oil in a large non-stick frying pan, add the onion and garlic and fry for 1 minute. Add the chicken and continue to fry for 2–3 minutes.
  2. Stir in the rice and coat with the oil. Gradually add the hot stock, stirring continuously, allowing each addition to be absorbed before adding the next.
  3. Stir in the asparagus and peas with the last addition of stock and continue to cook. The whole cooking process should take about 20 minutes and the rice should be 'al dente'.
  4. Stir through the Parmesan cheese and parsley, season well and serve.
Chefs tips
  • Keep your stock hot in another pan so that when you add it to the dish it doesn’t lower the temperature and stop the rice cooking.
  • For a veggie alternative, leave out the Parmesan cheese, add 200g mushrooms rather than chicken and use vegetable stock.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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