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ESPAÑOL

ESPAÑOL

Chicken and Pea Risotto

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Chicken and Pea Risotto

Ingredients

1 tsp olive oil
100g chicken breast fillet, diced
1 small leek, trimmed and finely sliced
50g risotto rice
25g frozen peas

Method

Heat the oil in a medium pan, add the chicken and leek and saute for 5 minutes.
Use a kettle to boil 300ml of water.
Stir the rice into the chicken mixture, then add the water.
Cook, stirring until the liquid has been absorbed.
Repeat until all the water has been absorbed and the rice is tender.
Stir in the peas and heat through for 2 minutes.
Cool slightly then serve with a little grated cheese if liked.

Recipe facts

10 to 12 months
12+ months
Gluten Free
No Added Egg Ingredients
Main meal
2 Servings

Nutrition

Nutrition

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