Easy Chicken Risotto
recipe

A delicious and simple chicken risotto made with a mix of corn, peas, and bell peppers. Perfect for a quick weeknight dinner!
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 200 g corn-pea-bell pepper mix
- 200 g sliced raw chicken pieces, unseasoned
- 5 dl water
- 3 dl rice
- A little margarine or butter
Instructions:
1. Boil the rice in water for about 10-15 minutes, depending on the type of rice.
2. While the rice is cooking, melt a little margarine or butter in a pan.
3. Add the sliced chicken to the pan and cook until fully cooked through.
4. Once the chicken is cooked, add the corn-pea-bell pepper mix to the pan and stir well.
5. Once the rice is cooked, add it to the pan with the other ingredients and mix everything together.
6. Allow the dish to heat through for a moment and serve warm.
Nutritional Information (per serving):
Calories: 350
Protein: 25g
Fat: 8g
Carbohydrates: 50g
Fiber: 3g
Sugars: 2g

Reviews: 3.02 (4329 reviews) ★★★★★ share