Chicken and vegetable risotto


Risotto – a slightly different way of cooking rice to make it richer in flavour!

Add chicken, vegetables, and spices to create a nutritious and very aromatic dinner.


300g chicken thigh fillet

150g risotto rice

50g leek

200g canned tomatoes

100g canned green peas

250ml chicken stock

1 small onion

1 red pepper

1 clove of garlic

30ml olive oil

Seasonings: salt, pepper, sweet and hot paprika


1. Heat some olive oil in a large deep frying pan. Add diced fillets and season them with pepper and salt. Fry for a few minutes until lightly browned. Remove the meat from the pan and set it aside on a plate.

2. Add more olive oil to the pan. Throw in a diced onion and caramelise it. Add tomatoes and diced peppers. Fry for a few minutes.

3. Add rice, pour in the stock, and add spices.

4. Add the pre-fried pieces of meat, chopped leek, green peas, and minced garlic.

5. Bring to boil. Simmer for about 20 minutes.