Chicken Risotto
A simple base recipe for you to add your favourite vegetables
4
55 minutes
“Add some grated Parmesan cheese to your risotto just before serving for added flavour”
Ingredients
1 medium onion
2 large chicken breasts, cooked and sliced
4 rashers of bacon, cooked and chopped
400g risotto rice (or Arborio rice)
1 tbsp oil
selection of vegetables - peppers, sweetcorn, mushrooms
850ml of chicken or vegetable stock (made using 3 gluten-free stock cubes)
Method
Heat the oil in a large pan and gently cook the onion until soft (this usually takes at least 5 mins).
Add the rice to the pan and ensure all the grains get covered in oil. Then add about 1/3 of the hot stock and cook until the stock is absorbed by the rice. Then gradually add the remaining stock until it has all been completely absorbed.
Add all your chosen chopped vegetables and (cooked) meat into the pan with the rice. When the rice is tender and 'creamy' and your vegetables are cooked, it is ready to serve.
