Thursday, November 1, 2007

Chicken and vegetable Risotto


This makes enough for 2.5 ( ie Brad, myself and Daniel -3yo) with some left over

1 small onion chopped

1 small chicken fillet 140g sliced

1 medium zucchini grated

2 slices of WW bacon chopped finely

Handful of peas

5 or 6 mushrooms sliced

Some frozen spinach - thawed (or any other vege that I throw in)

1 cup alborio rice

3-4 cups chicken stock (can be made using stock powder) hot

A couple of tbs ww Cottage cheese if I want it creamier

Salt and pepper to taste

Spray a little oil and brown onion is a saucepan. Add chicken and cook, remove from pan. Add the bacon to the pan and also the zucchini, peas and mushroom. Cook for a couple of minutes. Add uncooked rice and about ½ cup of hot chicken stock (so that the temperature doesn’t lower too much while cooking.) stir until most of the liquid is absorbed, add another ½ ish cup and continue stirring and adding more stock until you have added about 1 ½ cups of liquid add the chicken back to the pan and the spinach keep adding stock until rice has cooked just before you serve stir though the cottage cheese and salt and pepper to taste.

You can grate some fresh Italian parmesan on top (but count points for that).