Chicken & spring vegetable risotto

serves 4

preparation time: 10 minutes

cooking time: 25 minutes

ingredients

2 The Co-operative chicken breasts
1 onion
1 clove garlic
15ml (1tbsp) The Co-operative olive oil
250g (9oz) risotto rice
200g (7oz) frozen peas
200g (7oz) carrots
200g (7oz) asparagus
15ml (1tbsp) lemon juice
1 vegetable stock cube
15ml (1tbsp) fresh coriander

method

Cube the chicken breast. Dice the onion, cut the carrot into strips and crush the garlic. Heat the oil in a large frying pan. Cook the chicken, onion, carrots and garlic for several minutes, stirring from time to time.

Add the rice and continue to cook for a few minutes. Dissolve the stock cube in 600ml (1pt) of boiling water. Gradually add to the rice, stirring between each addition, until the liquid is absorbed. Add a little more water if necessary.

Cut the asparagus into bite-sized pieces. Add to the risotto with the peas. Cook for a further 5–7 minutes, add the coriander and lemon juice and serve immediately.

Low fat; One serving = 2 of your 5 a day