Try some delicious rice for lunch.Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 small red (or green or orange) pepper, using some not all
- 1 tablespoon of olive oil
- 50g Arborio risotto rice
- 1 spring onion
- 1 heaped tablespoon of peas
- 2 small mushrooms
- 50g cooked chicken (You can buy ready-cooked chicken or use leftovers.)
- Half a cup of warm water
- Big pinch of stock powder
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on. Weigh and measure all the ingredients. There should be enough for two servings using the quantities shown.
Pop the pepper by pushing in the stalk with your thumbs until it disappears inside, and then tear the pepper in half. Remove the seeds from inside one half of the pepper and tear it up into smaller pieces.
Pour the oil into the ovenproof dish and add the rice. Now put in the red pepper too. You can cut up the spring onion with scissors, but remember, when using scissors everyone knows it's best to point them at your toes. Add the bits of spring onion. Then put the peas in too. Tear up the mushrooms and put these in as well.
Tear up the cooked chicken with your fingers and add it to the dish. Pour in the warm water and add a big pinch of stock powder.
You will need to ask a grown-up for help with this part. Put a lid on the dish and put it onto a baking tray then put in a pre-heated oven at 180ºC fan/200ºC/ Gas 6 for 15 minutes, or until the rice is completely cooked.
Once your Baked Risotto has cooled down slightly you can eat it!
Serving suggestion: serve the two portions with some of the left over pepper, vegetables or salad. We do not recommend freezing this dish.