Chicken and pepper risotto

Chicken and pepper risotto

Serves 1

 

1 tsp sunflower oil

1 small onion, chopped

1 garlic clove, crushed

½ red pepper, chopped

½ green pepper, chopped

1½ oz risotto rice (raw weight)

¼ pt chicken stock

3 oz skinless cooked chicken, chopped

vegetables

 

Heat oil in a non stick pan. Saute onion, garlic, red and green pepper for three minutes. Add rice and cook for three minutes stirring constantly. Pour in chicken stock and bring to the boil. Simmer 30-40 minutes until the water is absorbed. Add chicken and heat through. Serve with vegetables