Chicken and Asparagus Rice Risotto

Serves: 4


Diamond Rice Risotto Chicken 350g Family pack

500g chicken pieces

250g fresh asparagus (ends trimmed)

1 red capsicum

4 tablespoons oil

930ml hot water


Salad greens


Add 2 tablespoons oil to a frying pan and cook chicken


Heat 2 tablespoons oil in large frying pan. Stir-fry chicken pieces until cooked. Set aside.

Add 2 tablespoons of oil to a frying pan. Add Diamond Rice Risotto rice mix and fry until lightly browned (about 2 minutes). Stir occasionally.

Remove from the heat and add 930ml of hot water and stir in Diamond rice risotto flavour sachet.

Return to the heat and simmer covered for about 15 minutes or until rice is cooked and all liquid is absorbed.

While rice risotto cooks, boil,steam or microwave asparagus and capsicum, until just tender, then drain.

Return the cooked chicken to the rice risotto pan to warm through. Add cooked asparagus and capsicum at the last minute. Serve with lettuce salad and sprinkle with parsley.