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Vegetable Risotto with Chicken or Salmon

Vegetable Risotto with Chicken or Salmon

Tasty risotto that the kids will love.

  • 1 tbsp of Olive Oil
  • 1 Onion
  • 1 Clove of Garlic
  • 250 g Mushrooms
  • 1 red pepper
  • 1 Green pepper
  • 1 yellow pepper
  • 2 Carrotts
  • 250 g risotto or brown rice
  • Handful of spinach
  • 1 pint of vegetable stock
  • Chilli Flakes (optional)  
  • Chicken breasts or Salmon fillets

  • Chop the garlic clove and onion.
  • Heat the oil in a large frying pan.
  • Add the onion and garlic for 2 minutes, stirring occasionally.
  • Chop the peppers and mushrooms, dice the carrots and add to the pan cooking for a further 5 minutes.
  • Add the rice and continue to cook for 2-3 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.
  • Add the spinach and chilli flakes (optional), cook for a further 3 minutes.
  • Place the chicken breasts or salmon fillets in a preheated oven of 180 degrees for 20 minutes or until cooked through – times may vary depending on the amount you are cooking.

To Serve:

Spoon the risotto onto the centre of the plate and place the salmon or chicken breast on top and enjoy.