Pea, Corn and Carrot Risotto with Chicken

Ingredients

• Rice3/4 cup (150 g)
• Chicken Breast150 g
• Corn1/4 count (63 g)
• Carrot1/2 medium (30 g)
• Oil1/2 tablespoon (5 ml)
• Peas1/4 cup (50 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Heat a pot with water over high heat. In the meantime, dice the carrot, shell the corn and cut the chicken into pieces.

3. 3

   Step 3

   Heat the corn in a pot with boiling water and let boil for 6 minutes. After that time, put the peas with the carrot and let boil for 6-8 more minutes. Drain.

4. 4

   Step 4

   Heat a pot over high heat and, once heated, pour the oil, spread and put the chicken.

5. 5

   Step 5

   Cook for 8 minutes over medium heat while stirring from time to time. Put all the vegetables with the rice, add salt and pepper and mix well.

6. 6

   Step 6

   If you want, you can add some broth or water. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pea, Corn and Carrot Risotto with Chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.