• Cooking Good

Spring Courgette & Pea Risotto

Updated: Jul 13

This versatile recipe uses leftover roast chicken but you can be creative and add any meats or fish. This is a great way of including the children with the veg prep and encouraging them to eat their greens!



Makes approximately 4 servings

Preparation time is approximately 5-10 minutes

Cooking time is approximately 15-20 minutes


Ingredients

200g risotto rice

1 garlic bulb, crushed & diced

2 spring onions, sliced

900ml chicken stock (gluten free if necessary)

120g frozen peas

1 large courgette

50g grated cheddar cheese, diced (dairy free if necessary)

200g cooked chicken

1 tablespoon of olive oil


How to make your risotto

  1. Gently fry onion and garlic in olive oil for 5 mins until soft.

  2. Pour in 450ml of stock to pan and add rice, stir whilst cooking for 5-6 mins.

  3. Add the peas and courgette and remaining stock.

  4. Keep stirring until stock becomes absorbed and rice becomes tender.

  5. Add chicken and heat through. Add cheese to taste.

HINTS & TIPS


Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.


Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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