Chicken Risotto

4 servings

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Chicken Risotto Ingredients

2 tb Gluten free vegetable oil	50 g French beans; topped and
1 Leek; sliced finely	; cut in half (2oz)
50 g Mushrooms; chopped (2oz)	1 tb Raisins
250 g Brown rice; (8oz)	175 g Cooked chicken; cut into
350 ml Water or gluten free chicken	; pieces (6oz)
75 g Fresh or frozen peas; (3oz)	Salt and freshly ground

Instructions for Chicken Risotto

Heat the oil in a heavy based frying pan, fry the leek and mushrooms for 2 minutes. Add the rice to the pan and cook for 1-2 minutes. Gradually add the stock and bring to the boil. Simmer for 20 minutes. Blanch the vegetables, then add to the risotto with the chicken and season to taste. Serve immediately. Converted by MC_Buster. NOTES : A quick and simple supper dish.Ideal served hot or cold. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized