Chicken & Mushroom Risotto

This delicious dish can be used as a starter or main course. Serve with side salad.
Preparation time 20 minutes
Cooking time 30 minutes
INGREDIENTS – serves 4
  • 12oz (375g) long grain rice
  • 1 lb (500g) chicken breast (diced)
  • 2 tablespoons  olive oil
  • 1 clove garlic (crushed)
  • 1 onion (sliced)
  • 4oz (125g) mushrooms (sliced)
  • 1 small red pepper
  • 6oz (185g) courgettes
  • 4oz (125g) bean sprouts
  • 1 tablespoon tomato ketchup
  • 1 tablespoon soy sauce
  • Parsley to garnish
  • Salt and black pepper
Cook rice in plenty of water for about 12 minutes, or until soft. Drain and rinse rice with hot water, and then drain again.  Heat the oil in a heavy based pan and fry the onion and garlic until soft.  Add the chicken and cook for 10 minutes, until almost cooked through, stirring from time to time.  Add the mushrooms, pepper, courgettes and continue to cook for 3-4 minutes. Then stir in the bean sprouts, soy sauce and ketchup, continuing cooking for 3-4 minutes more.  – Season to taste with salt and black pepper.  Add the rice to the chicken mixture and mix together thoroughly.  To reheat – heat very gently in a pan stirring all the time.
Garnish with parsley.  Can be served with grated parmesan.