Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free. See recipes for Sea Bass, Sambal Udang Bercili rice with peas too.. As you stir, the rice will swell and become softer.
There are a many of options for this dish, and therefore the field for experiments is always open.
You can cook risotto from the usual tomato or mushroom to more exotic.
Add broth, wine and frozen peas.
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Ingredients requirements for Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free:
- You need 350 grams of diced mushrooms.
- Prepare 1/2 of of a finely chopped onion.
- Provide 3 tbsp for butter or dairy free spread, I use vitalite.
- Provide 3 tbsp - plain flour /gf flour.
- Give 200 ml of milk or rice milk.
- Require 125 grams finely cubed chicken.
- Prepare 1 for handful petite pois peas.
- Require 1 pinch of salt.
- Need 1 pinch dried basil.
- Provide 80 grams boiled rice.
- You need 1 of chicken stock to thin down, around a ladleful.
Increase heat to medium-high, cover and bring to a boil, stirring often. Reduce heat to low and simmer, uncovered. Rice should be just tender and the mixture should be slightly creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in chicken, spinach, Parmesan cheese, and thyme; heat through. Comforting, delicious, this is one of those dinner recipes that the whole family can enjoy.
Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free making:
- Fry off the onion and mushrooms in some extra butter / vitalite until soft.
- In another pan make a white sauce by melting the vitalite and adding the flour to make a paste then slowly adding the rice milk stirring all the time while bringing to boil. You may need more or less milk.
- Add the onion and mushroom to the sauce then using a hand blender blitz half the mixture so you have a smooth sauce with some chopped veg still there.
- Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through.
- Add as much rice as you need to make it a good meal and add enough chicken stock to thin it down as after adding the rice it will be quite thick.
- For an adult version make the sauce as in steps 1-3 with a half tsp of chicken or vegetable bouillon powder stirred in and pour over cooked chicken breasts and serve with boiled rice and peas.
- For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan.
- Recipe serves 3 - 4 child sized portions.
Quick and easy to make, and healthy too, this chicken risotto makes a fantastic midweek meal with very little money. Bring the broth to a simmer in a heavy medium saucepan. Keep the broth warm over very low heat. Heat the oil in a large, non-stick saucepan over a medium heat. In a small saucepan, heat broth and keep warm.
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