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RISOTTO

An Italian dish made with short grain arborio rice, which gives a creamy consistency to this easy one-pan recipe.

INGREDIENTS
1 tablespoon oil
1 cup arborio rice
1 onion, chopped
2 cups ground chicken
2 1/2 cups homemade or canned chicken stock
I red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
3/4 cup frozen green beans
1/2 cups Crimini
mushrooms, sliced
1 tablespoon chopped fresh parsley salt and black pepper
fresh parsley, to garnish

SERVES 4

1. Heat the oil in a large frying pan. Add the rice and cook for 2 minutes, until transparent.

2. Add the onion and ground chicken. Cook for 5 minutes, stirring occasionally.

3. Pour in the stock and bring to a boil.

4. Stir in the peppers and reduce the heat. Cook for 10 minutes.

5. Add the green beans and mushrooms and cook for another 10 minutes.

6. Stir in the fresh parsley and season well to taste. Cook for 10 minutes, or until the liquid has been absorbed. Serve garnished with fresh parsley.