Spices (Dried Onion, Dried Garlic (15%), White Pepper), Natural Flavourings, Sea Salt, Flavourings, Herbs (Parsley (2%), Thyme (2%), Oregano), Sunflower Oil
1 tbs oil
450g (1lb) skinless, boneless chicken breasts, diced 1 onion, diced
200g (7oz) chestnut mushrooms, sliced
325g (11oz) risotto rice
1 litre (1 3/4 pints) water
100g (4oz) peas
15g (1/2oz) Parmesan cheese, grated
Easy as 1,2,3...
1 Heat oil, fry chicken and onion, until golden brown.
Stir in mushrooms and rice, cook for a further few mins.
2 Stir in sachet contents, add water and bring to the boil.
3. Reduce heat, cover and simmer for 20 mins, stirring occasionally, or until water is mostly absorbed and rice is cooked. Stir in peas and cheese, cook for a further few mins.
Try Something Different.... Try adding a handful of bacon lardons with the chicken. Or, replace the chicken and mushrooms with King prawns and asparagus tips; simply add them with the peas and cook for 34 mins, or until they are cooked through.
Store in a cool, dry place out of direct sunlight.
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