Chicken Risotto

Chicken Risotto

1 review, 3 star(s). 100% would make again

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

Original recipe makes 4



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. NOTES : A quick and simple supper dish.Ideal served hot or cold.

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The fluid component needs to b at least double which makes the cook time about double to cook the rice fully. Heads up.
Karameagen 2y ago

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