- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 150g risotto rice
- 750ml reduced-salt chicken stock (made with 1 stock cube)
- 100g frozen peas
- 100g cooked chicken, torn into strips
- 1 tablespoon lemon juice
- Mixed herbs
- 20g parmesan, grated
- 30 minutes
- 5 A DAY:
Nutrition information (per serving)
- Heat the oil in a thick-bottomed pan, add the onion and cook on medium heat until it is soft and translucent.
- Add the garlic and cook for a further minute.
- Stir in the rice, coating it with the oil.
- Add the stock a ladle at a time for approximately 20 minutes until the rice is almost cooked.
- Add the peas and cooked chicken, then heat for about 5 minutes until the risotto is piping hot throughout. The rice should be creamy, but firm to the bite.
- Stir in the lemon juice and mixed herbs, then divide between two plates or bowls.
- Add the grated parmesan and serve immediately.
Use leftover chicken in this quick and simple risotto.
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