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Vegetable & Chicken Risotto
  • Serves 5
  • UNITS: 5 per serving
  • FAT POINTS: 0.75 per serving
  • CALORIES: 265 per serving
  • 8oz/226 lean chicken (or turkey), cut into strips
  • 2 red or green peppers, chopped
  • 3 medium carrots, diced
  • 2 courgettes, chopped
  • 1 medium onion, chopped
  • 8oz/226g mushrooms, sliced
  • 5oz/140g frozen peas
  • 5oz/140g uncooked risotto rice
  • 300ml vegetable stock
  • 300ml water
  • 3 tablespoons roughly chopped fresh basil
  • Few sprays Fry Light 1 calorie oil
  • Salt and black pepper
  1. Put the chicken (or turkey) strips, chopped carrots, peppers and basil into a non-stick pan and dry fry in Fry Light until chicken is cooked through. Set the mixture aside.
  2. Spray a non-stick pan with Fry Light and cook the onions, mushrooms, courgettes and peas. Reduce to a low heat, add the rice and stir to stop the rice sticking. Ensure that all the rice is covered by the mixture. Add the stock and stir until it's absorbed. Add more water and simmer for 15 minutes, stirring occasionally. Please note the risotto needs to absorb all the liquid, but ensure that there isn't too much!
  3. Add the chicken (or turkey) mixture and season with salt & black pepper. When heated through serve immediately.
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