Friday, 12 July 2013


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Click here for the 'Seeds of Eaden' seed shop

Risotto is so quick to make.  Within 20 minutes you can have a fantastic meal ready at the table. 

Serves 4

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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
Salt and ground black pepper to season
2 teaspoon turmeric


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.

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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