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Easy BBQ Chicken, Zucchini & Pea Risotto Recipe

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by Sue W (subscribe)
Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on: www.etsy.com.au/shop/CorellasByTheBay
Published September 7th 2020
An quick recipe, where you don't have to stand and stir
If you have read any of my recipe articles in the past (see them listed here), you will know that I love an easy recipe and a good risotto. I have recently written about a Chicken, Mushroom, Pumpkin & Spinach Risotto recipe, and a Easy Pumpkin & Spinach Risotto recipe, both of which are favourites in our household.

This recipe below, however, is even easier - as there is no standing at the pot stirring for half an hour, or adding a ladle of stock at a time. This recipe adds the stock and evaporated milk at the same time and it simply simmers for 15 minutes. It is particularly quick and tasty on a busy weeknight - which is something that we all appreciate. Why don't you pick up a BBQ chook and give it a try this weekend?

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This recipe makes 2 big bowls


Ingredients

3/4 teaspoon minced garlic
1 onion, diced
1 zucchini (sliced and quartered)
2 handfuls of BBQ chicken breast (shredded)
1 cup arborio rice
500ml chicken stock (salt reduced)
185g Carnation Light & Creamy Evaporated Milk (1/2 a 375ml can)
1/2 cup frozen peas




What To Do

Step 1: In a medium saucepan, add 1 tablespoon of olive oil and cook the onion until it is translucent and the garlic is fragrant.

Step 2: Add the arborio rice and stir for 1 minute.

Step 3: Add the stock and evaporated milk and bring to the boil. Simmer for 15 minutes, stirring occasionally, until most of the liquid has evaporated and it starts to look thick.

Step 4: Add the zucchini, BBQ chicken, peas and cracked pepper and cook for a further 5 minutes. Serve.

That's it - you're all done! Dinner is served and then you just have one pot to wash up afterwards. You can't beat that for a quick and easy dinner!

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Cook the onion and garlic, stir in the rice and then add the stock and evaporated milk. Bring to the boil then simmer for 15 minutes. Stir through the BBQ chicken...


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Stir through the zucchini, peas and cracked pepper and cook for a further 5 minutes...


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...then serve and enjoy!

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Why? A delicious & creamy risotto to whip up after work!
When: All year around - not just in winter!
Where: Make at home
Cost: Budget friendly recipe
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