Chicken risotto

Serves 4
Chicken risotto

25 g / 1 oz low fat spread 
225 g / 8 oz skinless chicken, cut into small bite sizes 
1 green pepper, de-seeded and finely chopped 
1 small onion finely chopped 
1 clove garlic, crushed 
herbs to season 
700 ml / 1 3/4 pt chicken stock 
275 g / 10 oz long grain brown rice 
1 tablespoon lemon juice 
275 g / 10 oz mushrooms, sliced 
tomato slices to garnish 

1- Melt the low fat spread in a large pan and add the chicken, pepper, onion, garlic and seasoning. Cook for 5 minutes. Add the stock, rice and lemon juice continue cooking with the lid on over a medium heat for 20 minutes.

2- Add the sliced mushrooms and cook for a further 5 minutes. Serve garnished with slices of tomato and a mixed green salad. 

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