1 tsp olive oil
1 tbsp finely chopped onion
¼ cup (50g) short grain rice
1 cup (250mL) chicken stock
2 tbsp frozen peas
1 tbsp grated cheddar cheese
32 minsTime total
1. Heat oil in a small saucepan over medium heat; add onion, cook 2 minutes or until just tender; add rice, stir to coat in oil; add ½ cup (125mL) chicken stock; bring to the boil, simmer, stirring occasionally, for 10 minutes or until stock has been absorbed
2. Add remaining stock and peas; bring to the boil and simmer a further 10 minutes or until thick and creamy and rice is tender; stir through cheese.
- You can substitute frozen corn or mixed frozen vegetables for peas and grated parmesan for cheddar cheese if you like.
- For a variation, you can add 50g chicken mince and sauté with onion for a Chicken and Vegetable Risotto.