Recipe: Appetizing Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free

Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free. Risotto is the ultimate one-pot winter supper - the perfect vehicle for letting simple, comforting ingredients shine. Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all. Try this low-fat version, which swaps traditional risotto rice for pearl barley.

This cheap and cheerful chicken risotto is quick and easy because all the stock goes in at once. It's also brilliant for using up leftovers. Remove the pan from the heat, then stir in the butter and cheese. You can have Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free

1. You need 350 grams of diced mushrooms.
2. It's 1/2 of of a finely chopped onion.
3. It's 3 tbsp of butter or dairy free spread, I use vitalite.
4. Prepare 3 tbsp of plain flour /gf flour.
5. It's 200 ml of milk or rice milk.
6. Prepare 125 grams of finely cubed chicken.
7. Prepare 1 of handful petite pois peas.
8. Prepare 1 pinch of salt.
9. You need 1 pinch of dried basil.
10. It's 80 grams of boiled rice.
11. It's 1 of chicken stock to thin down, around a ladleful.

How to make Risotto with Indian rice. Jamie Oliver and Gennaro - How To Cook Mushroom Risotto. Crispy chicken thighs in a thick and creamy mushroom garlic sauce with a sprinkle of herbs and parmesan cheese is THE weeknight dinner everyone raves about! This one dish, speedy chicken risotto recipe is a hearty meal for one.

Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free instructions

1. Fry off the onion and mushrooms in some extra butter / vitalite until soft.
2. 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.
3. 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.
4. Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through.
5. 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.
6. 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.
7. For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan.
8. Recipe serves 3 - 4 child sized portions.

Top with chicken, season with pepper and serve. Cook patties over a medium heat until golden and heated through. How to Make Chicken, Mushroom & Pea Risotto. Stir in the chicken, mushrooms and stock and bring to boil. Add the peas and cheese and stand until heated through.