Chicken Recipes On Stove
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Combine the pasta sauce, stock and ½ cup (125ml) water in a saucepan. Cover. Bring to the boil. Reduce heat to low and keep at a gentle simmer.
Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until soft. Add the garlic and rice. Cook, stirring, for 1 min or until the grains appear glassy.
Add ½ cup (125ml) of stock mixture to the pan. Cook, stirring, until liquid is completely absorbed. Repeat with the remaining stock mixture, gently stirring constantly and allowing liquid to be absorbed before adding more, until the rice is tender yet firm to the bite and risotto is creamy. (This should take about 20 mins.) Stir in the prawns, asparagus and peas and cook for 5 mins or until the prawns curl and change colour.
Sprinkle risotto with sliced fennel, reserved fronds and basil leaves. Serve with extra oil and lemon wedges.
500g jar Extra Tomato, Onion & Roast Garlic Pasta Sauce
1l chicken stock
36.40 gm extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
400g raw banana prawns, peeled leaving tails intact, deveined
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
1 small fennel, trimmed reserving fronds, thinly sliced
82.50 ml basil leaves
Extra virgin olive oil, extra, to serve
Lemon wedges, to serve
14.6 grams fat
2.3 grams saturated fat
111.9 grams carbohydrates
14.4 grams sugar
30.3 grams protein
67.5 milligrams cholesterol
920.1 milligrams sodium
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You wont be able to resist the aroma as this tasty risotto - made with banana prawns and hearty tomato sauce - cooks on the stove in just under an hour.