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Quick chicken and vegetable risotto

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 Quick chicken and vegetable risotto

  • 05m prep
    •  
  • 25m cook
    •  
  • 4 servings

    • This no-fuss chicken risotto is easy to throw together on those busy weeknights.

    Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.

    4 Ingredients

    • 750g Coles RSPCA Approved Australian Chicken Breast Fillets, chopped
    • 500g pkt Coles Roasting Vegetable with Garlic and Rosemary, chopped
    • 1 cup (220g) arborio rice
    • 2 1/2 cups (625ml) Coles Real Chicken Stock

    3 Method Steps

    • Step 1
      Heat a large heavy-based saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until golden.
    • Step 2
      Add the vegetables to the pan and cook, stirring, for 3 mins or until just tender. Add the rice and stock and bring to the boil. Reduce heat to low. Cover and cook for 12-15 mins or until the stock is absorbed and the rice is tender yet firm to the bite.
    • Step 3
      Set aside, covered, for 2 mins to rest. Season.


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