Chicken And Red Pepper Risotto Recipe

Free Recipe Chicken And Red Pepper Risotto

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Chicken And Red Pepper Risotto Recipe

2 ts Olive oil
2 ts Butter
400 g Boneless chicken; skinned
-and cut
; into 2 cm cubes
1 Onion; finely chopped
1-1/2 c Long grain rice or Arborio
-rice
1 pk MAGGI Chicken Noodle Soup
-Mix
3 c Boiling water
1 Roasted red pepper; skinned
-and cut
; into strips
2 tb Lemon juice
1/2 ts Grated lemon rind
1/2 c Grated cheese; preferably
-parmesan
; cheese
Freshly ground black pepper
2 tb Chopped parsley

Chicken And Red Pepper Risotto Preparation

Heat the olive oil and butter in a large saucepan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside. Add the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 minutes. Combine the soup mix and boiling water. Add to the rice mixture and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 minutes. Stir occasionally. Stir in the chicken and red pepper. Cover and simmer for a further 6-8 minutes or until the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally. Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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