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A Chicken Risotto the kids will love

You wont get any arguments from the kids with this chicken risotto, great tasting meal for everyone.  Best of all it can saved for a few days in the fridge so you have ready made meals at your disposal to heat up when needed.


Serves 6

  • 2 teaspoons of butter or margarine
  • 1 onion chopped and diced
  • 1 garlic clove crushed and diced
  • 2 cups of raw arborio rice
  • 3 cups of salt reduced chicken stock (Campbells)
  • 2 cubes of chicken stock powder
  • 3 cups of water
  • 2 chicken fillet breasts trimmed and cut into bite size pieces
  • 1/3 cup pf white wine
  • 3 tablespoons of grated parmesan cheese
  • 310g of corn kernels
  • 1 cup of frozen peas
  • Pepper for taste

Cook in a non-stick saucepan.
Melt butter in pan, cook onion and garlic for approx 2 minutes.
Add Rice and stir onion and garlic through for about 3 minutes.
Add 2 cups of the Campbells chicken stock and the 2 chicken stock powder cubes.
Bring to a boil then reduce to a simmer, stir frequently.
Once liquid has been absorbed, Add in diced chicken pieces.
Add 1 cup of  Campbells chicken stock, ! cup of water and 1/3 cup of white wine.
Stir continuously on simmer
Once liquid has been adsorbed add in final 2 cups of water.
Add in Corn kernels and frozen peas.
Add in 3 tablespoons of grated Parmesan
Stirring continuously once liquid is adsorbed rice should be cooked.

NOTE: Risotto when cooked should have a moist consistency.