Members Recipes

Chicken Risotto
Serves: 1
Per Serving
Cal Fatg Carbg Protg
508 8.0g - -
recipe image

130g chicken breast
50g sweetcorn
30g peas
Small onion
1/2 red pepper
1/2 green pepper
6 big firm white mushrooms
1 heaped tsp chicken bovril
150/170ml boiling water
Cracked black pepper
Fry Light
50g aborio rice
10g grated parmeasan cheese


1. Slice chicken and fry in the fry light.
2. Add rice and diced onion and peppers.
3. Add mushrooms, keep stirring.
4. Add chicken stock a little at a time and keep on mixing.
5. Throw in peas and sweetcorn.
6. Should be reducing down, you might not need all the stock, just keep an eye on it.
7. Then serve with the parmesan on top.