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Quick chicken and vegetable risotto recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Simple and delicious chicken risotto for quick weeknight dinners.
Ingredients:
  • 750g Australian Chicken Breast Fillets, chopped
  • 500g pkt Roasting Vegetable with Garlic and Rosemary, chopped
  • 220g rice
  • 625ml chicken stock
Instructions:
  • In a large heavy-based saucepan over medium-high heat, cook the chicken, stirring occasionally, for 3-4 minutes until golden brown.
  • Sauté the vegetables in the pan until just tender, then add the rice and stock and bring to a boil. Simmer on low heat, covered, until the stock is absorbed and the rice is tender yet slightly firm, about 12-15 mins.
  • Allow the dish to rest, covered, for 2 minutes to develop flavors. Season to taste.

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