Name: Chicken risotto with spring vegetables
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 4
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

An everyday supper that's packed with nutrition.

Serves

Prep

15 minutes

Cook

25 minutes

Each 293g serving contains (excludes serving suggestion)

KCal

379

Carbs

52.5g

Fibre

4.1g

Protein

28.1g

Fat

5.4g

Saturates

2.4g

Sugars

3.0g

Salt

0.9g

Fruit/Veg Portion

What makes a healthy, balanced diet?

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

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Method

Step 1

Heat the oil in a large non-stick frying pan, add the onion and garlic and fry for 1 minute. Add the chicken and continue to fry for 2–3 minutes.

Step 2

Stir in the rice and coat with the oil. Gradually add the hot stock, stirring continuously, allowing each addition to be absorbed before adding the next.

Step 3

Stir in the asparagus and peas with the last addition of stock and continue to cook. The whole cooking process should take about 20 minutes and the rice should be 'al dente'.

Step 4

Stir through the Parmesan cheese and parsley, season well and serve.

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.