Chicken, Asparagus & Pea Risotto


Creamy chicken thigh, asparagus and pea risotto with parmesan and a little lemon zest serves 2

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Tender pieces of corn fed locally reared chicken thighs in an unctuous risotto cooked authentically; long and slow in white wine and homemade chicken stock, studded with fresh local asparagus, peas, parsley and parmesan.

Ingredients: Chicken thigh, shallot, white wine (sulphites) arborio rice, chicken stock (celery, leek, carrot, swede, onion), asparagus, peas, parsley, salt, pepper, parmesan (milk).


Cooking Instructions. For best results microwave from frozen.

Open one corner of the container and cook on high for 8 minutes, stir, then cook on high for a further 4 minutes. Allow to rest for 2 minutes before serving.

Oven – Heat oven to 170ºC (fan) 350ºF, Gas 3, remove from the plastic container and put in an ovenproof dish, cook covered with foil for 50 minutes – 1 hour until piping hot, (stir after 20 minutes)

Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!

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