Chicken, leek & mush­room risotto

Healthy Food Guide (Australia) - - RECIPES -

Serves 2 Cost per serve $6.70 Time to make 20 min di­a­betes friendly

1 ta­ble­spoon olive oil 200g chicken breast fil­let, cut into 2cm pieces 1 small leek, finely sliced 200g Swiss brown or but­ton mush­rooms, sliced ½ cup re­duced-salt chicken stock 1 x 250g pouch low-GI mi­crowav­able white rice, heated ¹⁄³ cup chopped fresh herbs, such as chives and pars­ley 60g baby spinach ¼ cup light thick­ened cream 2 ta­ble­spoons grated parme­san

1 Heat the olive oil in a deep non-stick fry­ing pan over a medium heat. Cook the chicken for 2–3 min­utes, or un­til browned. Re­move from pan and set aside. 2 Add leek and mush­room to the pan; cook for 2–3 min­utes. Com­bine the chicken stock with ½ cup of wa­ter. 3 Add cooked rice and half of the stock mix­ture; stir over medium heat un­til rice ab­sorbs the liq­uid. Re­turn the chicken and any juices to the pan. Add re­main­ing stock mix­ture and con­tinue to cook the risotto un­til the liq­uid is ab­sorbed. 4 Stir through the herbs, baby spinach, cream and parme­san. Sea­son risotto with cracked black pep­per and serve im­me­di­ately. Cook’s tip Vary the veg­eta­bles to use what­ever you have on hand.

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