Chicken and Vegetable Risotto



Chicken & Vegetable Risottoramingining

Serves eight (8)



6 cups of cooked rice (cooked in rice cooker)
1½ kg diced chicken meat
½ cup of canola or olive oil
2 large onions diced
2 cups diced carrots
1 cup diced celery
1 x 400gm can kidney beans drained
1 x 400gm can chick peas drained
1 cup frozen peas
1 cup diced mushrooms
parmesan cheese
250 ml cream (fresh or long life)
salt & pepper



Place oil in frypan, bring to heat and cook diced chicken. Remove from pan and set aside.
In the same oil fry off the onions until clear, add diced carrot and celery and cook until tender.
Next add mushrooms, kidney beans, chick peas and frozen peas. Bring to heat and cook for 2 minutes.
Add the chicken and rice, mix through then add the cream and parmesan cheese. Season to taste with salt and pepper and serve. NOTE: If you like turtle it is very nice in this dish. Frozen mixed vegetables can be used as well.

Walkabout Chef - Cook for the Family © Steve Sunk