Chicken & herb risotto

Chicken & herb risotto

To make this delicious risotto vegetarian, swap the chicken for more mushrooms.

By , 21 September 2015
Chicken & herb risotto
  • Ready in: 40 mins
  • Serves: 2
  • Price: £2.35 per serving
Nutritional Info
Each 1048g serving contains
  • Fat high
    25.9g
    37%
  • Saturates high
    10.6g
    53%
  • Sugars low
    6.4g
    7%
  • Salt low
    1.4g
    23%
  • Energy 3831KJ 915KCAL
    46%
of your reference intake.
Typical energy values per 100g: 366kJ/87kcal.
Ingredients
  • 25g butter
  • 1 garlic clove, crushed
  • 1 medium onion, chopped
  • 1 stick of celery, sliced
  • 300g Arborio rice
  • 200g chopped mushrooms
  • 200g chopped cooked chicken
  • 1.2L vegetable stock
Method
  • Heat the butter in a pan and cook the garlic, onion and celery for 3-4 minutes. Add the Arborio rice, mushrooms and chicken.

  • Add 2 ladlefuls of the stock to the pan. Once absorbed, add a ladleful at a time until the rice is tender, this will take 20-25 minutes.

  • Top with some roughly chopped parsley and serve with shaved Parmesan and crusty bread.