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Recipe Instructions

Heat a large heavy-based saucepan over medium-high heat. Cook the chicken, stirring occasionally, for 3-4 minutes or until golden.

Add the vegetables to the pan and cook, stirring, for 3 mins or until just tender. Add the rice and stock and bring to the boil. Reduce heat to low. Cover and cook for 12-15 mins or until the stock is absorbed and the rice is tender yet firm to the bite.

Set aside, covered, for 2 mins to rest. Season.

Recipe Ingredient

750g Australian Chicken Breast Fillets, chopped

500g pkt Roasting Vegetable with Garlic and Rosemary, chopped

220g rice

625ml chicken stock

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Recipe Category



Chicken, chicken stock, gluten allergy, milk allergy, peanut allergy, rice, sesame allergy, soy allergy, tree nut allergy, chicken breast, simmer, italian, comfort food, 30 minute, budget, family friendly, homemade, hearty, weeknight, kid friendly, dinner, winter, autumn, spring, savoury, easy dinner


This no-fuss chicken risotto is easy to throw together on those busy weeknights.

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