recipes
Garden Pea & Chicken Risotto
Perfect for those cooler nights to fill hungry tummies.
serves 4
10 min prep
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ingredients
| 1 tablespoon oil ½ cup frozen Birds Eye Chopped Onions 1 clove garlic, peeled and crushed 1½ cups arborio rice 4 cups boiling chicken stock ½ x 500g packet frozen Birds Eye Garden Peas 1 cup diced cooked chicken 1 tablespoon chopped fresh parsley 1 tablespoon grated Parmesan cheese |
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instructions
step 1
Heat oil in a large saucepan; add frozen Birds Eye Chopped Onions and garlic, cook for 2-3 minutes. Stir in arborio rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling chicken stock, one cup at a time, stirring continually. Cover and simmer for 10 minutes, stirring occasionally.
step 3
Add frozen Birds Eye Garden Peas and diced chicken; continue to simmer for a further 5 minutes. Stir in parsley and Parmesan cheese and serve.
recipe tip
A cooked Barbecue chicken is a quick and easy alternative; simply dice chicken and use in step 3.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1940kJ (464Cal) | 421kJ (100Cal) |
| Protein | 22.6g | 4.9g |
| Fat - Total | 8.6g | 1.9g |
| - Saturated | 1.8g | 0.4g |
| Carbohydrate | 70.2g | 15.2g |
| - Sugars | 5.6g | 1.2g |
| Dietary Fibre | 5.4g | 1.2g |
| Sodium | 1370mg | 296mg |
| Potassium | 260mg | 56mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Garden Pea & Chicken Risotto
Garden Pea & Chicken Risotto
Perfect for those cooler nights to fill hungry tummies.
ingredients
1 tablespoon oil
½ cup frozen Birds Eye Chopped Onions
1 clove garlic, peeled and crushed
1½ cups arborio rice
4 cups boiling chicken stock
½ x 500g packet frozen Birds Eye Garden Peas
1 cup diced cooked chicken
1 tablespoon chopped fresh parsley
1 tablespoon grated Parmesan cheese
instructions
step 1
Heat oil in a large saucepan; add frozen Birds Eye Chopped Onions and garlic, cook for 2-3 minutes. Stir in arborio rice and cook for 1-2 minutes or until rice changes colour.
step 2
Gradually pour in boiling chicken stock, one cup at a time, stirring continually. Cover and simmer for 10 minutes, stirring occasionally.
step 3
Add frozen Birds Eye Garden Peas and diced chicken; continue to simmer for a further 5 minutes. Stir in parsley and Parmesan cheese and serve.
serves 4 10 min prep recipe tip
A cooked Barbecue chicken is a quick and easy alternative; simply dice chicken and use in step 3.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au
evan
31 August 2009 09:37:02 PM
I haven't actually cooked this but it looks fab