Chicken Risotto

Lunch

Ingredients

260 g basmati rice

4 chicken fillet

1 onion

1 garlic cloves

1 green bell pepper

5 mushrooms

98 g sweetcorn

1 tsp olive oil

30 g grated cheddar cheese

1 chicken stock cube* use organic

425 ml water

Directions

1. Cook the basmati rice or arborio rice as per pack instructions.
2. Heat olive oil and add diced chicken to the pan and fry until cooked.
3. Add the chopped garlic, onions, peppers and mushrooms and fry gently.
4. Add the cooked rice.
5. Dissolve the stock cube in 425ml of boiling water and add the corn and salt & pepper.
6. Bring to the boil and cook gently for 30mins or until the liquid has been absorbed. Add the grated cheese.
7. Season for taste if desired.

Note:
Reheat the next day as an easy simple lunch

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