Looking for a Slimming World risotto? Check out my tasty pots of mixed grain rice with delicious chunks of chicken and summer vegetables flavoured with dill
- fry light
- 1 small red onion diced
- 1 pinch sea salt flakes
- 200 g chicken breast or thigh fillets diced
- 2 cloves garlic
- 1 small carrot diced
- 1 courgette diced
- 1 red pepper diced
- 100 g chestnut mushrooms diced
- 320 g Riso Gallo 3 cereal mix: dried rice, spelt and barley or your favourite risotto rice
- 1 litre chicken stock
- 1 handful fresh dill picked and roughly chopped
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Spray a large deep saucepan with fry light and place over a medium heat and soften the onion with a pinch of sea salt.
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Add the diced chicken until it starts to brown. Stir in the garlic, carrot, courgette, pepper and mushrooms and cook until softened.
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Stir in the rice and cook for a few minutes and then ladle in the hot chicken stock one ladle at a time and stir over a low to medium heat. Repeat until all the stock has gone and the grains are cooked through.
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Remove from the heat, stir through the chopped dill and then spoon into glass jars and serve immediately.
Vegetarian? Substitute the chicken for quorn pieces/tofu and you could also add some pulses. Use vegetable stock instead of chicken.