Tuesday, 17 August 2010

Tomato and chicken risotto

Serves 4, syn free

1 large onion, finely chopped

2 cloves of garlic, finely chopped

Fry Light

4 large tomatoes, diced

1 pack of risotto rice

4 chicken breasts diced and fried

1 pint of stock made with chicken Bovril

Salt and freshly ground black pepper

1. Place the chopped onion and garlic in a pan lightly sprayed with Fry light and fry for 2-3 minutes until golden.

2. Add the tomatoes to the pan

3. Add the rice and a little more Fry Light and cook for about a minute, until the rice is transparent.

4. Add the stock a cupful at a time until the rice soaks up the stock. Cook over a gentle heat, stirring all the time. Taste the rice to make sure it’s cooked through and add seasoning to taste. Keep a kettle of hot water nearby just in case you need to add more liquid. This should take around 35 minutes.

5. When the rice is cooked, cover with a lid and leave for 10 minutes to thicken

6. Add the cooked chicken and serve with mixed salad

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