Herby chicken risotto


Serves 2

Ready in 40 Minutes


  • 25g butter
  • 1 garlic clove, crushed
  • 1 medium onion, chopped
  • 1 stick of celery, sliced
  • 300g Arborio rice
  • 200g mushrooms
  • 200g cooked chicken
  • 2L vegetable stock


  1. Heat the butter in a pan and cook the garlic, onion and celery for 4 minutes. Add the Arborio rice, mushrooms and chicken.
  2. Add 2 ladlefuls of the stock to the pan. Once absorbed, add a ladleful at a time until the rice is tender; around 30 minutes.
  3. Top with some roughly chopped parsley and serve with shaved Parmesan and crusty bread.

Nutritional Info:

Each 1048g serving contains 915KCAL

Special Diets:

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