Scottish Daily Mail

Chicken risotto

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SERVESl 1 onion, 2 finely chopped l 1 tbsp olive oil l 1 large garlic clove, finely chopped l 60g bulgur wheat l ½-1 red chilli, diced, or ½ tsp chilli powder l 1 bay leaf l 1 red pepper, deseeded and sliced l 300ml chicken or vegetable stock l 140g cooked leftover chicken, chopped (about 1 medium chicken breast) l 2 tbsp artichokes (from a jar or tin), quartered l Large handful of coriander or parsley, chopped • CALORIES 330 • PROTEIN 22g • FAT 12g• FIBRE 2g • CARBS 35g HEAT the olive oil in a pan and gently sweat the onions and garlic. Then add the bulgur wheat, chilli, bay leaf and red pepper and cover with around 2cm stock. Cover and simmer for 20-25 minutes, adding extra stock if it is looking dry. Add the chicken and artichokes for the last 5-10 minutes of cooking. Season and stir in half the coriander (reserve rest to garnish). Tip: Use 60g fried sliced halloumi in place of the chicken.

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