Thursday, 4 January 2018

SW Chicken Risotto


Chicken Risotto

This is my go-to tea when Aled's on nights and it's only me I need to cook for. I love risotto and this Slimming World version doesn't even feel like you're 'dieting'. Here's the recipe for one serving...


- Frylight
- 5-6 mushrooms
- Half a courgette
- Half a pepper
- 1/4 of a red onion
- 70g arborio rice
- One chicken breast
- 1/4 tsp lazy garlic
- 1/4 tsp mixed herbs
- Salt and pepper
- 400ml chicken stock
- 2 tbsp Yeo Valley 0% creme fraiche (1 syn)
- 25g grated mozerella (3.5 syns) or 15g parmesan (3 syns)

  1. Chop the mushrooms, courgette, pepper and red onion and saute in a pan with frylight until soft.
  2. Add the diced chicken, garlic, herbs and salt and pepper to the pan and continue to cook on a medium heat.
  3. Once the chicken is cooked, add the arborio rice and mix together in the pan.
  4. Add the chicken stock and cook on a low heat until the stock has all been absorbed and the rice is cooked to your liking. You can always add a bit more boiling water if the rice is a bit too al-dente!
  5. Once the stock has been absorbed and the rice is cooked, add the creme fraiche and mozzarella/parmesan and mix thoroughly.
It's a super easy recipe and tastes amazing, I hope you like it if you give it a go. Enjoy!

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