Chicken and Vegetable Risotto
Ingredients
- 4 cups made with 1 teaspoons Pinto’s Pride Chicken Spoon Stock
- 2 cups Arborio Rice
- 200g Cut into small pieces Chicken Breasts
- 100g Mayor Diced Onions
- 100g Cleaned and chopped Coloured bell peppers
- 100g Mayor Sliced Mushrooms
- 60g Mayor Peas
- According to your liking, finely chopped Cloves of garlic
- Olive Oil
- Salt and freshly ground pepper
In a large, deep frying pan heat up the oil and gently fry the onions and garlic while stirring constantly. Lower the heat and add the peppers and mushroom and fry for a few minutes. Add the chicken pieces and continue cooking the mixture together untill the chicken is cooked all over. Add the rice and mix well with the ingredients, on low heat, stir well and continue cooking for around 6 minutes until the rice is coated all over and turns translucent. Add the Pinto’s Pride Chicken Spoon Stock a little bit at a time. Stir constantly. When the stock is absorbed add more stock, always a little at a time. Keep on adding stock until the rice is done. You might not need to use all the stock or you might need more liquid for the rice to be ready – if you need to add more liquid add some hot water, not cold water, as this will otherwise effect the rice. Towards the end of the cooking, add the Mayor Peas. When the rice is cooked and the mixture is well amalgamated, season with salt and pepper and serve immediately.
Recipe by Anton B Dougall