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RISOTTO
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Long Grain Rice | 75g
Cooked Chicken | 200g
Worcestershire Sauce / Soy Sauce | 1 Tablespoon
Chicken Stock Cube | 1
Large Onion | 1
Half of Green Pepper
Salt & Pepper
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< METHOD >
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Prepare the vegetables and cooked chicken by cutting them in to small pieces. In a pan, add 400ml of water and proceed to cook the rice. Add the chicken stock cube and Worcestershire sauce, then bring to a boil and simmer until the flavours have been absorbed by the rice. Add the vegetables and cooked chicken. Taste and season.
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Aaron's Cooking Guide | "Cook Book"
Non-FictionAaron's Cooking Guide is here to give you a few tips & tricks about cooking and present you with new and creative recipes every week. I'll be giving you in-depth methods on how to properly cook your favourite meals and classic dishes!
