Quick Chicken and vegetable risotto
Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.
4 Ingredients
3 Method Steps
- Step 1Heat a large heavy-based saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until golden.
- Step 2Add the vegetables to the pan and cook, stirring, for 3 mins or until just tender. Add the rice and stock and bring to the boil. Reduce heat to low. Cover and cook for 12-15 mins or until the stock is absorbed and the rice is tender yet firm to the bite.
- Step 3Set aside, covered, for 2 mins to rest. Season.
