Bisto stock melts chicken 6x20g

Preparation & Storage


  • Directions: Dissolve one pot into 500ml boiling water to make a full-flavoured stock for soups, casseroles or risottos. Alternatively, add directly into dishes like pasta sauces or stir fries during cooking to bring out the rich flavour of the food. Recipe Suggestion: Bisto Chicken Risotto. Preparation Time: 5 Minutes. Cooking Time: 25 Minutes. Serves: 2. Portion Size 500g. Ingredients: 1 tablespoon Olive Oil. 1 medium onion - diced. 2 cloves garlic - peeled and crushed. 175g Arborio Rice. 1 glass white wine (optional). 450ml boiling water (if not using wine add further 125ml). 1 x Bisto Chicken Stock Melt. 200g Cooked diced chicken. A handful of green beans or asparagus or peas or broad beans. 2 tablespoons chopped basil. A handful of Parmesan Cheese. Method: 1. Heat the oil in a large saucepan. Add the onion and cook on a medium -low heat for 3-4 minutes, then stir in the garlic and cook for another 2 minutes. 2. Stir in the Arborio rice. Add the wine (if using) or 125ml of water and the Bisto Chicken Stock Melt and cook for a few minutes, stirring constantly, until the Stock Melt has dissolved and most of the liquid has been absorbed. 3. Add 150ml of boiling water and stir until fully absorbed. Repeat with another 150ml water. 4. Add the chicken, vegetables with the final 150ml of water. Simmer until all the liquid has been absorbed. From adding the first liquid, the cooking should take about 18 minutes in total. 5. Stir in the basil. Then turn off the heat, cover the pad with a lid and leave to stand for 5 minutes. Stir through some Parmesan cheese just before serving.


Store me in a cool dry place. Once pot is opened, keep refrigerated and consume within 2 days.

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