Since I got a lot of good feedback on my salmon pasta bake recipe I thought I would share my chicken risotto recipe with you all. Here you go –
For this recipe you will need:
The first thing you need to do is finely chop the mushrooms, onions and peppers. This way they will cook quicker. Once done with this boil the kettle and move your chopped vegetables to one side.
When the kettle has boiled take a large glass jug, place the stock cube inside then pour the water in. Make sure you mix well with a fork.
Leave the stock in the jug whilst you pour a small amount of oil into your saucepan, then chop the chicken up into small pieces and place in the pan on a low heat.
Add the onions, followed by the rest of the veg and season. Make sure the mushrooms go in last as they will go soggy otherwise. Keep stirring so that nothing sticks and add the rice; followed by small amounts of stock at a time.
Leave on a low heat for up to an hour, making sure to stir regularly so that the rice doesn’t stick to the pan. Once done take off the heat and serve immediately!
Thanks for reading, see you tomorrow.