Chicken and Vegetable Risotto
1 onion, diced
1-3 cloves garlic, crushed (optional)
4 chicken breasts, sliced
3 peppers, sliced and diced
100g mushrooms, diced
225g arborio rice
1 cup frozen peas
750ml low salt chicken stock
Fresh parsley, chopped
Fry the onion and garlic in olive oil.
Add the chicken breasts, peppers and mushrooms, and fry for a couple of minutes more.
Add in the rice and fry until all coated in oil but not browned.
Add about 500ml/1 pint of stock and cook until almost all absorbed.
Gradually add another 250ml/ half pint of stock until risotto is creamy, then pop in a cup full of frozen peas.
Stir well then serve with chopped parsley.
Nutrition Information per serving:
- Energy: 342 kcals
- Protein: 27g
- Carbohydrates: 51g
- Fat: 5g
- High in Fibre and Vitamin C
- Source of Iron