Cully and Sully Chicken and herb risotto with crunchy greens
INGREDIENTS
Serves 3:
- 2 tubs Cully and Sully Chicken Risotto
- Olive oil
- Parmesan
- 250g – 300g of a combination or your choice of the following:
- Tenderstem broccoli
- Frozen peas
- Asparagus
- Chopped courgette
METHOD
Add your greens to a pot of salted boiling water and cook for 5 minutes. In a separate pot, empty in the two tubs of risotto and begin heating.
After 5 minutes, strain the veg and add to the warming risotto.
Stir occasionally until everything is piping hot.
Transfer to bowls and drizzle with olive oil and parmesan.
