Chicken and Leek Risotto
Our customers requested that we make another risotto to add to our “Chicken and Mushroom” and “Tomato and Red Pepper” collection, so here it is.
A tasty little number, with a hint of garlic thrown in.
As simple to make as the others….”just add water!”.
It will make 3-4 good size adult portions and serve it with some crusty bread or salad.
Feel free to add some cooked chicken and maybe a handful of peas to the mix when you’re cooking.
Ingredients: Arborio rice, dried leek flakes, vegetable bouillon (Salt, Modified Maize Starch, Rapeseed Oil, Sugar, Tomato Powder, Natural Flavouring, Yeast Extract (Yeast Extract, Salt, Acidity Regulator (Citric Acid)), Spinach Powder, Onion Powder, Spice Extract, Nutmeg, Acidity Regulator: Citric Acid)), chicken stock (salt, modified maize starch, natural flavourings, yeast extract (yeast extract salt, acidity regulator (citric acid)), Onion powder, sugar, rapeseed oil, spice extract, turmeric and parsley),onion, garlic.
Allergens: in bold
To make: Place the packet contents in a pan with 2¼ pints of water. Bring to the boil then reduce heat and simmer for 20-30 minutes, stirring regularly. Serve when all liquid has been absorbed into the rice. Season to taste. Serve with bread and/or salad. Serves 4
Nutritional Information: per serving when based on 4 servings:
Energy 1116kj and 263 kcal, Fat 0g, Carbohydrates 58g of which sugar 3g, Fibre 1g, Protein 5g and Salt 2g