Chicken Risotto


Method: Melt the low fat spread in a large pan and add the chicken, pepper, onion, garlic and seasoning. Cook for 5 minutes. Add the stock, rice and lemon juice continue cooking with the lid on over a medium heat for 20 minutes. Add the sliced mushrooms and cook for further 5 minutes. Serve garnished with slices of tomato and mixed green salad.

Ingredients: 25g low fat spread, 225 skinless chicken cut into bite sizes. 1 green pepper deseeded and finely chopped,1 clove garlic crushed, herbs to season, 700 ml chicken stock, 275g long grain brown rice, 1 tablespoon lemon juice, 274g mushrooms sliced, tomato slices to garnish.