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Chicken & courgette risotto
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1 tbsp olive oil
1 small onion, chopped
2 essential Waitrose British Chicken Breasts, sliced
150g essential Waitrose Easy Cook Long Grain Rice
500ml Waitrose Cooks’ Ingredients Chicken Stock
100g essential Waitrose Cherry Tomatoes, halved
1 courgette, coarsely grated
2 tbsp grated essential Waitrose Parmigiano Reggiano
1. Heat the oil in a frying pan and add the onion and chicken for 5-6 minutes until the chicken is browned and cooked through with no pink meat. Add the rice and cook for 1 minute.
2. Stir in half the stock, cover and cook on a gentle heat for 10 minutes. Add the remaining stock, tomatoes and courgette, cover and cook for 10 minutes until the rice is tender and liquid has been absorbed. Season, and stir in the cheese.
Typical values per serving:
2 of your 5 a day per serving
This recipe was first published in February 2015.