Recipe: Yummy Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free

Recipe: Yummy Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.
Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free. I'm revisiting it as it was always a great dish to use up leftover rice &. Risotto is a classic that everyone should know, and this EASY creamy Chicken and Mushroom Risotto is one of my favourites.
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See great recipes for Sea Bass, Sambal Udang Bercili rice with peas too!
You can cook Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free using 11 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free
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It’s 350 grams of diced mushrooms.
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Prepare 1/2 of of a finely chopped onion.
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Prepare 3 tbsp of butter or dairy free spread, I use vitalite.
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Prepare 3 tbsp of plain flour /gf flour.
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It’s 200 ml of milk or rice milk.
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It’s 125 grams of finely cubed chicken.
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Prepare 1 of handful petite pois peas.
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Prepare 1 pinch of salt.
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It’s 1 pinch of dried basil.
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You need 80 grams of boiled rice.
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You need 1 of chicken stock to thin down, around a ladleful.
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While some non-dairy ice cream alternatives can be lighter than the real deal, not all of them are—so be sure to check the label of your favorite brand.
The sticky egg and flour mixture makes a paste that helps the potato chips adhere to the chicken.
Serve with broccoli and buttered penne for an easy weeknight meal.
Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free step by step
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Fry off the onion and mushrooms in some extra butter / vitalite until soft.
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In another pan make a white sauce by melting the vitalite and adding the flour to make a paste then slowly adding the rice milk stirring all the time while bringing to boil. You may need more or less milk.
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Add the onion and mushroom to the sauce then using a hand blender blitz half the mixture so you have a smooth sauce with some chopped veg still there.
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Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through.
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Add as much rice as you need to make it a good meal and add enough chicken stock to thin it down as after adding the rice it will be quite thick.
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For an adult version make the sauce as in steps 1-3 with a half tsp of chicken or vegetable bouillon powder stirred in and pour over cooked chicken breasts and serve with boiled rice and peas.
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For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan.
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Recipe serves 3 - 4 child sized portions.
Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly.
Chicken spaghetti gets a cozy fall makeover in this creamy, healthy, butternut squash sage chicken spaghetti with Greek yogurt.
Now if you're just using beef because you don't like liver (which many people don't), then that's a whole other thing entirely.
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Next, in a large skillet set over medium-low heat, add the olive oil.