Betty's Chicken & Tomato Risotto
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·16 mixed pieces of chicken (i buy a bag of chicken pieces from the meat section)
·1/4 cup oil
·2 large onions, diced fine
·2 large carrots, diced fine
·2 cups short or aborio rice
·2 x sachet's of tomato cup-a soup
·8 cups low sodium chicken stock (there's more than enough salt in the soup sachets)
·pepper to taste
How to Make Betty's Chicken & Tomato Risotto
- Heat the oil in a large heavy based saucepan. Add the chicken and brown all the sides, you may have to do this in batches. Remove the chicken and set aside.
- In the same frying pan, cook the onion and carrot for 5 minutes stirring often. Add the rice and cook for a further couple of minutes.
- Mix the soup mixes with the liquid stock and and pour over the contents of the pan. Return the chicken to the pan and stir. Cover and simmer the for 20-25 minutes or until the rice is cooked and tender and the chicken is cooked through.
- Remove the lid and let rest for 5 minutes before serving.