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.

In stock (can be backordered)

Ingredients: Arborio rice, dried leek flakes, vegetable bouillon, chicken stock, onion, garlic and black pepper.

Allergens: wheat

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