Chicken risotto

Serves 4

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 

Chicken risotto Preparation 

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. 

• Easy Chicken risotto is ready to eat. Enjoy this Healthy recipe with family at dinner table. 

photo credit goes to = www.powerofmushrooms.com.au

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