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Chicken risotto Print E-mail

Ingredients: (Serves 4)

280g/10oz rice

1 tbsp oil

3-4 chicken fillets, diced

1 onion, chopped

1 pepper, chopped

5 mushrooms, sliced

425ml/ ¾pt boiling water

1 chicken stock cube

1 clove garlic, crushed

1 small packet of frozen corn

Salt, pepper

 

Method:

1. Boil rice for approx. 5 mins and drain.

2. Fry chicken pieces in vegetable oil.

3. Add onions, peppers and mushrooms and fry gently.

4. Add rice to the pan, pour in the water, stock cube, garlic, corn and stir well.

5. Bring to the boil and cook gently for 30 mins or until all the liquid has been absorbed.

6. Season to taste and serve.

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