Chicken and Mushroom Risotto
Ingredients (6 portions)
| Amount | Measure | Name |
|---|---|---|
| 35.00 | g | MARVELLO Full Fat Margerine |
| 275.00 | g | Onions , chopped finely |
| 125.00 | g | ROBERTSONS Garlic & Herb Seasoning 6 x 800g |
| 600.00 | g | Rice, Arborio uncooked |
| 50.00 | g | KNORR Chicken Bouillon Granules 6 x 1kg |
| 1,875.00 | ml | Water (hot) |
| 15.00 | ml | Oil |
| 350.00 | g | Carrots , finely chopped |
| 500.00 | g | Chicken, breast cubed |
| 500.00 | g | Button mushrooms, sliced |
| 350.00 | g | Baby marrow/courgettes ''Zucchini'' |
| 180.00 | ml | MEADOWLAND Classique 10 x 1L |
| 125.00 | g | Parsley, fresh |
| 250.00 | g | Cheese, Parmesan grated |
| 13.00 | g | Robertsons Zesty Lemon Pepper |
Preparation
1. In a pot heat Marvello Full Fat and fry onions till translucent. Season with Robertsons Garlic& Herb.
2.Add the rice and stir well to blend with the onions.
3. Mix Knorr Chicken Bouillon Stock with hot water and add to rice one cup at a time till rice is al dente.
4. In a separate pan heat oil and sauté chicken cubes, carrots, mushrooms and courgette.
5. Season with Robertson’s Chicken Spiceand add to the cooked risotto.
Cook till rice and vegetables are soft.
6.Add the Meadowlands Classique, cheese and parsley and stir gently to combine.
7.Season with Robertsons Zesty lemon Pepper and serve.
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