Recipes from http://www.kraft.com.au Recipe
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Ingredients
oil500g
chicken thigh fillets, chopped
5 1/2 - 6 cups
hot chicken stock
1
onion, finely chopped
1
stick celery, finely chopped
1 clove
garlic, crushed
1 tablespoon
chopped thyme
300g
Arborio rice
1 bunch
asparagus, blanched and cut into 5cm lengths
1/2 cup
frozen peas, thawed
2 cups
grated KRAFT Colby Cheese
pepper, to taste
How to make Recipes from http://www.kraft.com.au
- HEAT half the oil in a large saucepan and cook chicken for 6-8 minutes or until cooked through. Remove and keep warm.
- HEAT remaining oil in the saucepan then saute the onion, celery, garlic and thyme for 2-3 minutes. Add rice and stir to coat in vegetable mixture. Gradually add stock in small amounts, stirring and allowing each amount to be absorbed by the rice before adding more. Continue until rice is almost cooked.
- STIR in chicken and vegetables and enough stock to finish cooking the rice. Add the cheese and pepper and stir until cheese has melted. Serve immediately
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