Chicken & herb risotto

Chicken & herb risotto

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

By , 21 September 2015

Be the first to rate this recipe

Chicken & herb risotto
  • 40 Mins

  • Serves: 2

  • Price: £2.35 per serving

Nutritional Info
Each 1048g serving contains
  • Energy

    3828KJ

    915KCAL

    46%
  • Fat

    25.9g

    high

    37%
  • Saturates

    10.6g

    high

    53%
  • Sugars

    6.4g

    low

    7%
  • Salt

    1.40g

    low

    23%
of your reference intake.
Typical energy values per 100g: 365kJ/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.