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chicken and mushroom risotto yum!

For 2:
1 hea and 0.75 syns per person

1 small red onion
1 pack mushrooms
1 courgette
2 chicken breasts
100g risotto rice
800mls chicken stock
56g grated parmasan cheese
1 tbsp half fat creme freiche

  1. Gently fry the chopped red onion in a large pan/pot for about 2 mins
  2. Add the chopped mushrooms, courgette and chicken
  3. Cook for another 10 mins
  4. Add the rice
  5. Add the chicken stock ladel by ladel until all liquid has been absorbed
  6. Add the parmasan cheese and creme freiche
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Last edited:

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