• 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 350 g arborio risotto rice
  • 1.75 litres chicken stock, made from 2 stock cubes, hot
  • 400 g frozen petit pois
  • 300 g cooked roast chicken, torn into strips
  • 70 g goats' cheese, crumbled
  • 1 handful basil leaves, to serve


  1. 1

    Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and sauté until soft and translucent. Stir in the rice and mix until coated all over with the oil.

  2. 2

    Add a ladleful of the hot stock, stirring continuously until it’s absorbed. Repeat until all but two ladles of stock remain – this should take about 25 minutes.

  3. 3

    Add the last 2 ladles of stock along with the peas and cooked chicken. Stir to heat through. Scatter over the goats’ cheese and basil to serve.

Nutritional Details

Each serving provides
  • Energy 2357kj 563kcal 28%
  • Fat 14.0g 20%
  • Saturates 6.0g 30%
  • Sugars 5.6g 6%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 301kj/72kcal

Each serving provides

69.0g carbohydrate 8.3g fibre 36.1g protein

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