Italian Chicken Risotto

Italian Chicken Risotto

Italian Chicken Risotto

  • 1 sachet One Pan Italian Chicken Risotto

  • 1 tablespoon oil

  • 450 grams (1 bag) skinless, boneless chicken breasts, diced

  • 1 onion, diced

  • 200 grams (7 ounces) chestnut mushrooms, sliced

  • 325 grams (11 ounces) risotto rice

  • 1 litre (1 3/4 pints) water

  • 100 grams (4 ounces) peas

  • 15 grams (1/2 ounces) Parmesan cheese, grated

Cooking tip
  1. 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.


  • 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.