Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free.
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 cook 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
- It's of diced mushrooms.
- You need of of a finely chopped onion.
- Prepare of butter or dairy free spread, I use vitalite.
- You need of plain flour /gf flour.
- You need of milk or rice milk.
- It's of finely cubed chicken.
- You need of handful petite pois peas.
- It's of salt.
- Prepare of dried basil.
- It's of boiled rice.
- Prepare of chicken stock to thin down, around a ladleful.
Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free step by step
- 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.