
An everyday supper that's packed with nutrition.
Serves
4
Prep
15 minutes
Cook
25 minutes
Nutritional Information:
Each 293g serving contains (excludes serving suggestion)
- KCal
- 379
- Carbs
- 52.5g
- Fibre
- 4.1g
- Protein
- 28.1g
- Fat
-
5.4g
(Low)
- Saturates
-
2.4g
(Low)
- Sugars
-
3.0g
(Low)
- Salt
-
0.9g
(Medium)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1tsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 2 boneless, skinless chicken breast, cubed
- 225g risotto rice
- 1 litre hot chicken stock
- 1 x 100g pack asparagus spears, halved
- 150g frozen peas
- 2 tbsp Parmesan cheese
- 2 tbsp freshly chopped parsley
- freshly ground black pepper
Method
Method
Recipe tips
- Keep your stock hot in another pan so that when you add it to the dish it doesn’t lower the temperature and stop the rice cooking.
- For a veggie alternative, leave out the Parmesan cheese, add 200g mushrooms rather than chicken and use vegetable stock.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.