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
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