Quick chicken and mushroom risotto

Description

At a glance

Main Ingredient

Chicken

Rice

Serves

This super meal-in-one gives you carbohydrate, vegetables and chicken all together. It's a dish you can make ahead and reheat for lunch the next day.

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Ingredients

2 tablespoons olive oil
1 onion, chopped
½ red capsicum, finely sliced
1 chicken breast fillet, sliced into fine strips
125g mushrooms, sliced
1 cup Dongara low-GI rice
1 cup fresh or frozen peas
1 cup chicken stock
1 cup water
½ cup tomato pasta sauce
2 tablespoons chopped parsley
1 bay leaf
fresh basil leaves, to garnish

Methods/steps

Heat oil in a large non-stick pan.Add onion, capsicum, chicken strips, mushrooms and rice. Cook for 2 to 3 minutes, stirring, until all ingredients are well coated in oil.
Add peas, stock, water, sauce, parsley and bay leaf. Cover and simmer, stirring occasionally to prevent sticking. Cook for 10 to 12 minutes until all liquid is absorbed and rice is cooked through.
Remove from heat and allow to stand covered for 5 minutes. Remove bay leaf.
Serve garnished with basil accompanied by a mixed leaf salad.

Additional Tips

Preparation time:10 mins Cooking time: 20 mins

Nutrition per serve:
1815 kilojoules (432 Calories), 11g fat (including 3g saturated fat), 35g carbohydrate (including 3g sugars), 4g fibre and 350mg sodium. Read our nutrition rating system.

Recipe from Eating for the Healthy Heart.