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Cooking With Lois – Chicken Risotto with Cashew Nuts

Chicken Risotto

Chicken Risotto with Cashew Nuts – serves 4


1 onion, finely diced

2 garlic cloves , crushed 

2 celery sticks, cut into small chunks

1 red pepper, de seeded and chopped

200g brown rice

600ml (1pint) chicken stock

200g cooked chicken , cut into chunks

75g cashew nuts, halved

1 tbsp chopped fresh parsley 



*heat a little oil in a pan (that has a lid) and gently cook the onion, garlic, celery and pepper for 5-7 minutes until softened.

*add the rice and stir for 1 minute. Stir in the stock, season with black pepper and bring to the boil.

*cover, reduce heat and simmer for 25-30 minutes until the rice is cooked and liquid been mostly absorbed.

*add the chicken , nuts and parsley to the risotto. Stir well and cook for 3-4 minutes until heated through.

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