Chicken Risotto Primavera

Name: How to cook Chicken Risotto Primavera - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-serving
Cuisine: Us

Introduce

Chef :

Anny Plummer

Chicken Risotto Primavera

Staying fuller longer is always a good objective when on diet. This spring time dish delivers! Provides 2 portions of 5-a-day and just 360 calories per serving Counts as an Over5days recipe on the Pro52diet.

Ingredient

Food ration :

4-serving

Cooking time :

20 mins

250 g

risotto rice / 9 oz .

300 g

chicken breast cooked (shredded with a fork) / 10 oz .

150 g

chopped ) onion ( / 5 oz .)

125 g

peas frozen / 4½ oz .

225 g

leeks chopped / 8 oz .

125 g

celery chopped / 4½ oz .

1250 ml

chicken stock / 42 oz .

1 tablespoon

bouillon vegetable granules

½ teaspoon

pepper ground (or to taste)

2 teaspoons

garlic powder

Cooking instructions

* Step 1

Heat the Chicken stock in a saucepan and stir in the vegetable bouillon bring to the boil and turn down to a gentle simmer. N.B. There should be a little more stock than you need but if you need more use plain boiling water.

* Step 2

Place the onion, leek and celery in a lidded microwaveable container and microwave for 4 minutes.

* Step 3

Transfer the microwaved vegetables to a deep/lidded fry pan and put on a high heat. Add the risotto rice and stir in. Throughout cooking lid the pan as much as possible and to cook: ladle enough stock in to just cover the rice vegetable mix; add the pepper and garlic powder and stir in; and bring to the boil and turn down to a gentle simmer.

* Step 4

Add in more stock one ladle at a time, stir between each addition and ensure the mix returns to a simmer. After 10 minutes add the peas. After a further 5 minutes add the chicken. Add the last few ladles one by one. When the risotto rice is almost to your liking is turn the heat up and stir continuously until the liquid has evaporated. Serve immediately in warm bowls.

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