CookingBauer XcelNew you

Chicken risotto

CookingBauer XcelNew you
Chicken risotto


  1. Heat oil in a large non-stick frying pan.
  2. Add finely chopped onion and garlic, and cook for a few minutes to soften.
  3. Cut chicken fillet into strips and add to onion.
  4. Turn heat up slightly and brown chicken pieces all over.
  5. Once chicken is browned, stir in rice and mix in well. Reduce heat and cook, stirring, for just a couple more minutes. Add the thyme.
  6. Keep a jug of hot stock beside you; pour this in, a little at a time, stirring gently all the time.
  7. Wait until each addition of stock has been absorbed before adding more. This will take around 15 minutes.
  8. After this time, add the peas and allow to simmer for 2-3 more minutes.
  9. Stir in Parmesan just before serving.

Recipe from Yours Diet Club.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



Serve with steamed veg for a really filling mid-week meal


1 tsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 chicken fillet
30g (11/4 o?z) risotto rice (uncooked weight)
1 pinch dried thyme
200ml (7fl oz) chicken stock
50g (2oz) peas
1 tbsp Parmesan cheese, grated


Time: 25 minutes
Serves: 1-2
Nutrition: n/a