4.5
(22)
Your folders
Your folders

Export 11 ingredients for grocery delivery
Heat oil in heavy-based pan over medium heat. Add garlic, onion and carrot and cook, stirring, until vegetables are softened. Add rice and cook, stirring, for 1 minute or until lightly coated in oil. Add 2 cups of the stock and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed. Continue to add remaining stock (about 1/2 cup at a time) along with the capsicum, zucchini and chicken. Cook, stirring constantly, for 8-10 minutes or until liquid is absorbed and rice is tender yet firm to the bite and the risotto is creamy. Add snow peas and cheese (if desired) and stir to combine. Season with cracked black pepper to taste. Serve.
Your folders

183 viewsolivemagazine.com
Your folders

179 viewstaste.com.au
4.6
(5)
25 minutes
Your folders

313 viewsmyfoodbook.com.au
4.2
35
Your folders

358 viewstaste.com.au
4.5
(8)
35 minutes
Your folders

542 viewscooking.nytimes.com
Your folders

300 viewsbettycrocker.com
4.0
(36)
Your folders

327 viewshotrodsrecipes.com
4.3
(27)
18 minutes
Your folders

158 viewsthehangrychickpea.com
5.0
(1)
Your folders

213 viewslucyandlentils.co.uk
44 minutes
Your folders

173 viewsbbc.co.uk
4.0
(16)
30 minutes
Your folders

724 viewsgoodtoknow.co.uk
3.7
(1.6k)
30 minutes
Your folders

288 viewstaste.com.au
45 minutes
Your folders

442 viewsgreedygourmet.com
30 minutes
Your folders

298 viewsfoodandwine.com
4.0
(3.8k)
Your folders

261 viewsrecipes.instantpot.com
30 minutes
Your folders

310 viewscookingpal.com
5.0
(1)
32 minutes
Your folders
71 viewslexiscleankitchen.com
Your folders

286 viewsminimalistbaker.com
4.9
(76)
25 minutes
Your folders

203 viewslexiscleankitchen.com
5.0
(26)
27 minutes