• 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 350 g Arborio risotto rice
  • 241 g diced chicken, cut into smaller pieces
  • 200 g mushrooms, sliced
  • 1.2 litres chicken stock, made with 1 stock cube
  • 300 g garden peas
  • 62.5 g mozzarella cheese ball, torn


  1. 1

    Heat 1 tablespoon of oil in a large frying pan, add the onion and cook for 5-10 minutes until starting to soften. Add the garlic and risotto rice for the last minute.

  2. 2

    Meanwhile, in a separate frying pan, heat the remaining 1 tablespoon olive oil, then add the chicken and mushrooms. Cook for 5-10 minutes over a medium heat, until the chicken is cooked through and the mushrooms are brown.

  3. 3

    Add the stock to the rice pan, a ladleful at a time, waiting until almost all of the stock has been absorbed before adding the next ladle. This should take about 20 minutes.

  4. 4

    Stir through the peas and cook for a further 2-3 minutes. Just before serving, stir through the chicken, mushrooms and mozzarella. Season to taste and serve.

Nutritional Details

Each serving provides
  • Energy 2504kj 598kcal 30%
  • Fat 12.1g 17%
  • Saturates 3.7g 19%
  • Sugars 4.8g 5%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 394kj/94kcal

Each serving provides

79.1g carbohydrate 7.6g fibre 39.5g protein

Also in these Scrapbooks

Back to top