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Health & Nutrition >> Health Articles >> news article templatesMain >> Chicken cream cheese & vegetable risotto

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Quick, Easy AND very cheap to feed a large family!

Quick run down

Cooking time: 30 minutes
Serves: 8
Cost: $17.92 $2.24/serve

Ingredients

50g reduced-fat dairy spread
1 leek, finely sliced
2 cups Arborio rice
1.25L reduced-sodium chicken stock
½ cup dry white wine
500g chicken breast, diced
2 Tbsp lemon juice
2 Tbsp honey
2 large zucchinis, sliced
300g sliced mushrooms (optional)
1 cup frozen peas
125g extra lite cream cheese
Fresh parsley

Putting it together

1 Melt ½ the butter in a large heavy based pan over medium- high heat.

2 Add the leek and cook for 2-3 minutes or until soft and translucent.

3 Add the rice and stir for 1 minute or until lightly toasted.

4 Add the wine and stir until mostly evaporated.

5 Add the stock all at once and lower heat to simmer for 20 minutes.

6 Meanwhile, melt remaining butter in a pan and cook the chicken thoroughly, drizzling the honey and lemon over about halfway through. Remove from the pan and drain.

7 Add the vegetables to the rice and continue to simmer stirring often, for another 5-7 minutes or until vegetables are just soft.

8 Add the chicken pieces, and slowly stir in the cream cheese until the texture is even.
9 Sprinkle with fresh parsley and serve.