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Italian Chicken Risotto
Ingredients
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1 sachet One Pan Italian Chicken Risotto
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1 tablespoon oil
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450 grams (1 bag) skinless, boneless chicken breasts, diced
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1 onion, diced
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200 grams (7 ounces) chestnut mushrooms, sliced
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325 grams (11 ounces) risotto rice
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1 litre (1 3/4 pints) water
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100 grams (4 ounces) peas
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15 grams (1/2 ounces) Parmesan cheese, grated
Key Products
- 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.
Instructions
- 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.
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