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
Spray a large deep saucepan with fry light and place over a medium heat and soften the onion with a pinch of sea salt.
Add the diced chicken until it starts to brown. Stir in the garlic, carrot, courgette, pepper and mushrooms and cook until softened.
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.
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.