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Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free
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Vicky@Jacks Free-From CookbookVickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free
I posted this almost 2 years ago and haven't made it in a long time. I'm revisiting it as it was always a great dish to use up leftover rice & chicken and mushrooms that may be starting to discolour. I added stock and extra veggies for colour and it's better than before. The kids still love it!
Ingredient
Food ration :
4 servingsCooking time :
20 mins
350 grams
diced mushrooms
3 tbsp
plain flour /gf flour
200 ml
milk or rice milk
125 grams
finely cubed chicken
1 pinch
salt
1 pinch
dried basil
80 grams
boiled rice
Cooking instructions
* Step 1
Fry off the onion and mushrooms in some extra butter / vitalite until soft
* Step 2
In another pan make a white sauce by melting the vitalite and adding the flour to make a paste then slowly adding the rice milk stirring all the time while bringing to boil. You may need more or less milk
* Step 3
Add the onion and mushroom to the sauce then using a hand blender blitz half the mixture so you have a smooth sauce with some chopped veg still there
* Step 4
Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through
* Step 5
Add as much rice as you need to make it a good meal and add enough chicken stock to thin it down as after adding the rice it will be quite thick
* Step 6
For an adult version make the sauce as in steps 1-3 with a half tsp of chicken or vegetable bouillon powder stirred in and pour over cooked chicken breasts and serve with boiled rice and peas
* Step 7
For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan
* Step 8
Recipe serves 3 - 4 child sized portions
Note: if there is a photo you can click to enlarge it
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