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Very low-syn chicken and mushroom risotto

#1
Serves 4 - or 2 generous portions!

Four chicken breasts - diced
1 red onion
1 courgette
200g sliced mushrooms
150g risotto/arborio rice
800mls chicken stock made using 4 chicken Oxo cubes stirred into boiling water until dissolved.
1 tbsp low fat creme fraiche (1.5 syns but split between four or two people makes it practically negligible).
Dried or fresh parsley (1 tsp of dried or 1 tbsp fresh chopped).

1) Boil your kettle with 800mls water/or boil in on hob
2) Dissolve your crushed Oxo cubes
3) Pour the stock into a pan and keep on very low heat to keep it warm.
4) Finely chop red onion, slice mushrooms and courgette,
5) Mist a large (preferably non-stick) frying pan with Frylight.
6) Fry red onion first until softened (we cook on number 5 which is one down from the highest).
7) Add the diced chicken breast and cook for around 5 mins
8) Add courgette and mushrooms and keep stirring everything.
9) Once chicken has started to go golden, add the arborio rice and stir through the mixture. The rice will soak up the juices from the chicken and vegetables.
10) Add the stock, ONE ladle at a time, wait until each ladleful has been absorbed before adding the next ladleful. KEEP STIRRING THROUGHOUT.
11) When the last addition of stock has absorbed, continue stirring until mixture becomes fairly thick and 'sticky' and then tun off the heat.
12) Finally, stir the tbsp of creme fraiche and the parsley and SERVE!!

ENJOY!!!
 
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#4
Steveswife said:
Serves 4 - or 2 generous portions!

Four chicken breasts - diced
1 red onion
1 courgette
200g sliced mushrooms
150g risotto/arborio rice
800mls chicken stock made using 4 chicken Oxo cubes stirred into boiling water until dissolved.
1 tbsp low fat creme fraiche (1.5 syns but split between four or two people makes it practically negligible).
Dried or fresh parsley (1 tsp of dried or 1 tbsp fresh chopped).

1) Boil your kettle with 800mls water/or boil in on hob
2) Dissolve your crushed Oxo cubes
3) Pour the stock into a pan and keep on very low heat to keep it warm.
4) Finely chop red onion, slice mushrooms and courgette,
5) Mist a large (preferably non-stick) frying pan with Frylight.
6) Fry red onion first until softened (we cook on number 5 which is one down from the highest).
7) Add the diced chicken breast and cook for around 5 mins
8) Add courgette and mushrooms and keep stirring everything.
9) Once chicken has started to go golden, add the arborio rice and stir through the mixture. The rice will soak up the juices from the chicken and vegetables.
10) Add the stock, ONE ladle at a time, wait until each ladleful has been absorbed before adding the next ladleful. KEEP STIRRING THROUGHOUT.
11) When the last addition of stock has absorbed, continue stirring until mixture becomes fairly thick and 'sticky' and then tun off the heat.
12) Finally, stir the tbsp of creme fraiche and the parsley and SERVE!!

ENJOY!!!
I make a risotto very similar to this but omit the creme fraiche and use fat free fromage frais instead...tastes exactly the same and its free :)
 


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