Chicken and Olive Risotto

Number of Portions
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- 2 tbsp vegetable oil
- 50 grams butter
- 675 grams boneless, skineless chicken breasts, sliced
- 5 tsp Schwartz for Chef Rizdor
- 2 large onion, sliced
- 675 grams long grain rice
- 2 tsp Garlic Puree
- 1.5 lt prepared chicken stock
- 2 red peppers, sliced
- 200 grams frozen peas
- 75 grams Noels Stoneless Black Olives in Brine


Heat the oil and butter in a large frying pan, add the chicken, Schwartz for Chef Rizdor, Garlic Purée and onions and fry until browned.
Add the rice and cook for a further 3-4 minutes, stirring.
Stir in the stock and red pepper.
Bring to the boil, simmer uncovered for 15 minutes or until water is just about absorbed.
Stir in the peas and Noel’s Black Olives.

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