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Risotto is so quick to make. Within 20 minutes you can have a fantastic meal ready at the table.
Serves 4
300 g Arborio rice
350 g chicken
1000 ml chicken stock
1 tablespoon olive
oil
1 large onion
2 peppers
200 g mushrooms
200 g frozen garden peas
200 g frozen garden peas
Salt and ground
black pepper to season
2 teaspoon turmeric
2 teaspoon turmeric
Method
Dice the chicken into small pieces. Finely chop the onion, pepper and
mushrooms.
Heat the olive oil in a frying pan and gently fry the chicken, onion, peppers until soft and translucent. Add the mushrooms.
Stir in the rice, coating it with the
mixture, and add half of the stock. Stir well until the rice has absorbed most of
the mixture.
Heat the olive oil in a frying pan and gently fry the chicken, onion, peppers until soft and translucent. Add the mushrooms.
Add the remaining stock, then the peas, turmeric, salt and pepper. Stir well and allow to simmer gently./2011/01/risotto-with-tomato-and-mascarpone.html
When the liquid has almost been
absorbed test the rice to ensure it is cooked al dente. Add more boiled water
and cook for longer if required.
Serve with grated Parmesan.
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