Homemade Chicken Pepper Risotto

Easy cook quick risotto recipe - can eat cold, warm, or reheated. Often stirring through some more cream if reheating makes it taste even better!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the pepper and onion and add to a lightly oiled frying pan, frying it off until the onion is golden brown.

Step 2

Add the diced chicken, a little water, and half the stock cube and allow for the chicken to poach/cook.

Step 3

Add more of the water the rest of the stock cube and wait for the stock cube to dissolve. Crumbling the stock cube before adding it helps for this.

Step 4

Add the rice and the rest of the water or enough of the water to cover the rice (more can be added if needed). Allow this to cook the rice - it will expand a lot so be careful!

Step 5

Add the cream to the pan and spinach, allowing any excess water (as long as there is not too much) to combine creating a flavourful sauce.

Step 6

Add the seasoning and enjoy!