Oven Cooked Risotto
Risotto - nice but a pain in the bum to cook. I can't be doing with all that stirring so here's an easy and quick way. A very good way to use up left over chicken and really easy convenience food. Change peas and chicken for anything you have lying around and fancy trying.
Ingredients
1 medium\large onion
10g butter
120g risotto rice
Splash white wine
350ml chicken stock
100g peas
200g left over chicken
1tbs low fat crème fraiche
10g butter
120g risotto rice
Splash white wine
350ml chicken stock
100g peas
200g left over chicken
1tbs low fat crème fraiche
Method
Heat the oven to 190C
Fry the chopped onion in the butter until softened and slightly coloured
Tip in the rice and wine and cook until the liquid is absorbed
Add the stock, stir well, cover and bake for 15 mins
Stir in the peas, chopped chicken and crème fraiche
Cook for a further 3 mins
Serve with a crisp green slad and a sprinkling of parmesan
Fry the chopped onion in the butter until softened and slightly coloured
Tip in the rice and wine and cook until the liquid is absorbed
Add the stock, stir well, cover and bake for 15 mins
Stir in the peas, chopped chicken and crème fraiche
Cook for a further 3 mins
Serve with a crisp green slad and a sprinkling of parmesan