Chicken risotto -348 cals

Chicken risotto: A delicious treat for the taste buds & nutritionally rounded!

Ingredients
1 tsp of olive oil
50g of onion, chopped
1 clove of garlic
25g of risotto rice, such as arborio (uncooked weight)
1 pinch of dried thyme
1/3 pint of chicken stock
50g of peas
3 tsp of grated parmesan cheese
75g of chicken filles

Method

1. Heat the oil in a large non-stick frying pan.

2. Add the finely chopped onion and garlic and cook for a few minutes to soften, until the onion becomes translucent.

3. Cut the chicken fillet into strips and add to the onion. Turn the heat up slightly and brown the chicken pieces all over.

4. Once the chicken is browned, stir in the rice and mix in well. Reduce the heat and cook, stirring, for just a couple more minutes. Add the thyme.

5. Keeping a jug of hot stock beside you, pour this in, a little at a time, stirring gently all the time. Wait until each addition of stock has been absorbed before adding more. This will take around 15 minutes.

6. After this time, add the peas and allow to simmer for 2-3 more minutes.

7. Stir in the grated Parmesan cheese just before serving.

354 calories, 32g of protein, 31g of carbs, 11g fat