Recipe for Chicken and Red Pepper Risotto 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp olive oil
2 tsp butter
400 gm boneless chicken, skinned and cut into 2 cm cubes
1 x onion, finely chopped
1/2 cup long grain rice or Arborio rice
1 pkt MAGGI Chicken Noodle Soup Mix
3 cup boiling water
1 x roasted red pepper, skinned and cut into strips
2 tbl lemon juice
1/2 tsp grated lemon rind
1/2 cup grated cheese, preferably parmesan cheese
freshly ground black pepper
Instructions:
Instructions: Heat the olive oil and butter in a large saucepan.

Add the chicken and brown over a moderately high heat. Remove the chicken and set aside.

Add the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 minutes.

Combine the soup mix and boiling water.

Add to the rice mixture and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 minutes. Stir occasionally.

Stir in the chicken and red pepper. Cover and simmer for a further 6-8 minutes or until the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally.

Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving.

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