Real People - - HEALTH & HAPPINESS -

Serves 2 Takes 25 mins

2 chicken fil­lets,sliced 1 onion, chopped 25g but­ter 300g risotto rice Half a stan­dard wine glass of white wine 700ml hot chicken stock 50g frozen peas 50g Parme­san, grated Rocket, to serve

1 Pre­heat oven to 200ºc. Fry the chicken fil­lets in an oven­proof pan or casse­role dish for 5 mins. Stir in the onion and but­ter, and cook for 3-4 mins, un­til soft. Tip in the rice and mix in un­til coated. Pour over the wine and cook for 2 mins un­til ab­sorbed. 2 Add the stock and peas, then stir the rice. Cover with a tightly-fit­ting lid and bake for 18 mins, un­til just cooked. Stir through most of the Parme­san and serve sprin­kled with rocket leaves and re­main­ing cheese.

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