Name Chicken Risotto


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* 1 large onion, chopped
* 2 cloves garlic, crushed
* 1 red pepper, cored, seeded and diced
* 2 tablespoons sunflower oil
* 4 chicken breasts, diced
* 8oz (225g) long grain rice
* scant 1 pint (600ml) good stock, heated to boiling point
* salt
* freshly ground black pepper
* 3 tomatoes, skinned and quartered
* 4oz (100g) button mushrooms, sliced
* 2 tablespoons chopped fresh parsley

1. Measure the onion, garlic, red pepper and oil into a large microproof bowl and mix well. Cook on full power for 5 minutes. Stir in the chicken breasts, rice, stock and seasoning. Cover with pierced clear film and cook on full power for 20 minutes, stirring twice during cooking. Mix in the tomatoes and mushrooms
and cook on full power for a further 5 minutes.
2. Stir in the parsley and allow to stand for 2 minutes before serving.

Power Level: Full
Cooking Time: 30 Minutes
Serves: 4

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