| | Microwave lemon chicken and parsley risotto
Microwave lemon chicken and parsley risotto
Microwave lemon chicken and parsley risotto 4.3-5 9
  • Calories: 2456 kj
  • Fat: 14g
  • Carbohydrates: 2g

How to Make:

  1. Place chicken stock in a heatproof, microwave-safe jug. Microwave on HIGH (100%) for 2 minutes or until hot. Cover to keep warm.
  2. Combine oil, onion and garlic in a 2 litre-capacity, heatproof, microwave-safe dish (with lid). Microwave on HIGH (100%) for 2 minutes or until the onion has softened.
  3. Add rice. Stir to combine. Microwave on HIGH (100%) for 1 minute. Add 3 cups of stock. Stir to combine. Microwave, covered, on HIGH (100%) for 10 minutes or until liquid is almost all absorbed.
  4. Add boiling water and the remaining stock. Stir to combine. Microwave, covered, on MEDIUM (50%), for 5 minutes. Stir in the chicken. Microwave, covered, on MEDIUM (50%) for 3 to 5 minutes or until almost all liquid has absorbed.
  5. Stir in artichokes, lemon juice and half the lemon rind. Stand, covered, for 5 minutes or until liquid has completely absorbed. Stir in parsley. Top with remaining rind. Serve.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 1 litre Massel chicken style liquid stock
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 1 cup boiling water
  • 1 1/2 cups shredded cooked chicken
  • 2 x 170g jars marinated artichoke quarters, drained
  • 1 tablespoon lemon juice
  • 1 tablespoon finely grated lemon rind
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves
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