Tomato chicken risotto
This simple mid-week dinner recipe - tomato chicken risotto is a weekly staple in our house. It's quick & easy to make and at hit with the whole family.
Print
Pin
Save
Servings: 6 generous portions or 7 smaller serves
Calories: 381kcal
Ingredients
- 300 g 11oz chopped chicken breast, cooked
- ½ cup frozen peas
- 2 cups chicken stock mixed with two cups of water 1L liquid total
- 1 large onion diced
- 2 cloves of garlic crushed
- 1 ½ tins of chopped tomato
- a few basil leaves
- ¼ cup grated parmesan
- 2 cups arborio rice
- 1 tablespoon olive oil
Instructions
- Heat the oil in a large pan over medium heat. Cook the onion and garlic until transparent. Add the rice and stir until glistening.
- A little at a time, add the hot stock/water, waiting until each addition has been absorbed before the next is added. Make sure to stir regularly.
- Add the tinned tomato and basil. Stir through the cooked chicken then add the frozen peas.
- When the peas are heated through, add the parmesan and season to taste.
- Serve piping hot with a sprinkle of parmesan or freeze for quick, easy meals.
Nutrition
Calories: 381kcal | Carbohydrates: 60g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 248mg | Potassium: 388mg | Fiber: 3g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
