Chicken & Spring Veg Risotto

Name: Chicken & Spring Veg Risotto
Total time: 2100 s
Yield: 4 people
Cuisine: British
Ingredients: 400 g Chicken Breast; 1 onion; 1 clove garlic; 1 tbsp Olive Oil; 250 g Risotto rice; 200 g frozen peas; 200 g sliced carrots (fresh or frozen); 200 g asparagus (bite size pieces); Juice of half a lemon; Fresh coriander

Trevor North @TrelvisGresley

Hertfordshire, England

Simple one pan meal with sweet veg

Trevor North @TrelvisGresley

Hertfordshire, England

Simple one pan meal with sweet veg

Saved

Ingredients

35 mins

4 people

400 gChicken Breast
1onion
1 clovegarlic
1 tbspOlive Oil
250 gRisotto rice
200 gfrozen peas
200 gsliced carrots (fresh or frozen)
200 gasparagus (bite size pieces)
Juice of half a lemon
Pint Veg Stock
Fresh coriander

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Steps

35 mins

1

Cube chicken. Dice onions. Crush garlic.
2

Brown chicken in olive oil in lidded frying pan. Soften onions and garlic.
3

Add rice, peas, carrots and asparagus to the pan and mix
4

Add about half the chicken stock and cover and simmer. Once absorbed repeat with remaining stock until rice is soft. Add more water if needed.
5

Serve with lemon juice, ground black pepper and coriander