Hotch potch risotto recipe

  • Serves 5
  • 20 mins to prepare and 30 mins to cook
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Customer recipe by emma perry
Added 87 months ago

Finely slice the onions, leeks, peppers, celery and green beans and set aside.
Put the oil into a deep pan and put it on a medium heat. Once the oil is hot, add the chicken pieces. Half way through cooking the chicken, add the chicken seasoning
While the chicken is cooking, make up your stock and weigh out your rice.
Once the chicken is cooked, remove from the pan to a clean bowl then add the onion, leek, celery and peppers to the pan to cook.
Once semi-cooked (softish) add the risotto rice and stir through.
You need to keep the mixture moving then, after about 3 minutes, add about 1/3 of your stock and stir.
Keep stirring. As soon as the liquid has been almost completely absorbed, add the next 1/3 or your stock and the black pepper, herbs and green beans.

Taste the rice. If it is soft, it is done; if it is still firm in the middle, add the rest of your stock and continue to cook.

You want the vegetables to be bite-sized but not too big. Have some cut into chunks, e.g. green beans and peppers and others cut into strips, e.g. leeks and onions

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • few glugs - vegetable oil, or mild olive oil
  • red onion
  • leek
  • pepper, yellow
  • pepper, red
  • 1 pack - green beans, (optional)
  • 2 sticks - celery
  • 350g (12oz) - chicken breast, cubed
  • 2 pinches - chicken seasoning
  • 150-200g(5-7oz) - arborio risotto rice
  • 900ml (1 1/2 pints) - stock, vegetable or chicken
  • pinch - mixed herbs
  • pinch - black pepper, ground

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