What we're making
Spring courgette & pea risotto

Spring courgette & pea risotto - this versatile recipe uses left-over roast chicken but you can be creative and add any meats or fish. This is a great way of including the children with the veg prep and encouraging them to eat their greens!

Feeds 2 adults and 2 children.

What you'll need

Ingredients

 

  • 200g risotto rice
  • 1 garlic bulb, crushed & diced
  • 2 spring onions, sliced
  • 900ml chicken stock
  • 120g frozen peas
  • 1 large courgette
  • diced 50g grated cheddar cheese
  • 200g cooked chicken
  • 1tbsp olive oil

Equipment

  • Chopping board
  • Sharp knife
  • Deep frying pan
  • Grater
  • Wooden spoon
  • Measuring jug

 

How to do it

1. Gently fry onion and garlic in olive oil for 5 mins until soft.

2. Pour in 450ml of stock to pan and add rice, stir whilst cooking for 5-6 mins.

3. Add the peas and courgette and remaining stock.

4. Keep stirring until stock becomes absorbed and rice becomes tender.

5. Add chicken and heat through. Add cheese to taste.

Allergens. Please note!
Cooking Good presents suggested recipes with suggested ingredients in good faith. If you have sensitivities to, or are allergic to, certain foods, please be sure to substitute these ingredients for something more suitable to you.
Cooking Good can take no responsibility for any adverse reactions to eating meals created by following our recipes.
You may be interested to read the Food Standards Agency's labelling requirements here and their guide on "Free from" claims here.

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