Cheese, chicken and tomato risotto | A Strong Coffee and Birds Eye
- 5 years ago
In this sponsored collaboration, Mumsnet influencer Louise whips up a 20-minute dinner: Cracking cream cheese and tomato risotto style rice with Birds Eye Chicken Chargrills. Full recipe below.
Subscribe to Louise at: https://www.youtube.com/channel/UC1y08EPsNVlib70lvJ-h9kw
INGREDIENTS
3 Birds Eye Chicken Chargrills
1 tbsp. olive oil
1 leek (chopped)
1 stick of celery (chopped)
1 red onion (finely chopped / diced)
1 tin chopped tomatoes
1 tbsp. tomato puree
230g basmati rice
2 low salt chicken stock cubes
2 tbsp. cream cheese
Handful of fresh parsley (chopped)
Grated cheese (optional)
100g frozen Peas (optional)
METHOD
1. Warm your oven, put your Chicken Chargrills on a baking tray and roast (following the instructions on the packet of Birds Eye Chicken Chargrills).
2. Finely chop the leek, celery and onion and gently fry the vegetables in frying pan with a little oil until soft.
3. Add your tin of tomatoes and puree and add seasoning to taste. Reduce the sauce for about 15 minutes until it has the thickness of a pasta sauce (handy tip, this sauce can be made in bulk and frozen for later batches).
4. Add your stock cube to a pan of boiling water and stir to dissolve. Any extra frozen veg that you're using can be added to the rice at this point.
5. Rinse your basmati rice and add to the pan of water. Leave to boil for around 10 minutes.
6. Drain the rice and combine with the tomato sauce along with your cream cheese. Stir over a very low heat until well mixed.
7. Remove the chicken chargrills from the oven and dice into bite sized chunks. Serve your rice and top with the sliced chicken and top with fresh parsley and cheese if you're feeling fancy.
https://www.mumsnet.com/video/cheese-chicken-tomato-risotto-recipe
90% of 225 Mumsnet testers would recommend Birds Eye frozen chicken
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Subscribe to Louise at: https://www.youtube.com/channel/UC1y08EPsNVlib70lvJ-h9kw
INGREDIENTS
3 Birds Eye Chicken Chargrills
1 tbsp. olive oil
1 leek (chopped)
1 stick of celery (chopped)
1 red onion (finely chopped / diced)
1 tin chopped tomatoes
1 tbsp. tomato puree
230g basmati rice
2 low salt chicken stock cubes
2 tbsp. cream cheese
Handful of fresh parsley (chopped)
Grated cheese (optional)
100g frozen Peas (optional)
METHOD
1. Warm your oven, put your Chicken Chargrills on a baking tray and roast (following the instructions on the packet of Birds Eye Chicken Chargrills).
2. Finely chop the leek, celery and onion and gently fry the vegetables in frying pan with a little oil until soft.
3. Add your tin of tomatoes and puree and add seasoning to taste. Reduce the sauce for about 15 minutes until it has the thickness of a pasta sauce (handy tip, this sauce can be made in bulk and frozen for later batches).
4. Add your stock cube to a pan of boiling water and stir to dissolve. Any extra frozen veg that you're using can be added to the rice at this point.
5. Rinse your basmati rice and add to the pan of water. Leave to boil for around 10 minutes.
6. Drain the rice and combine with the tomato sauce along with your cream cheese. Stir over a very low heat until well mixed.
7. Remove the chicken chargrills from the oven and dice into bite sized chunks. Serve your rice and top with the sliced chicken and top with fresh parsley and cheese if you're feeling fancy.
https://www.mumsnet.com/video/cheese-chicken-tomato-risotto-recipe
90% of 225 Mumsnet testers would recommend Birds Eye frozen chicken
Like this? Subscribe to the YouTube channel for more Mumsnet content. New videos every week: http://tiny.mn/1k47ooT
Want to get involved? Join the Mumsnet vloggers' network - just email us at vloggers@mumsnet.com
Like Mumsnet on Facebook: https://www.facebook.com/mumsnet
Follow Mumsnet on Twitter: @mumsnettowers
Follow Mumsnet on Instagram: @mumsnettowers