Easiest Way to Cook Yummy Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free

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We hope you got insight from reading it, now let's go back to vickys kids 'risotto', or chicken, rice and peas in a mushroom sauce with an adult serving option, gluten, dairy, egg & soy-free recipe. You can have vickys kids 'risotto', or chicken, rice and peas in a mushroom sauce with an adult serving option, gluten, dairy, egg & soy-free using 11 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free:

1. Get 350 grams of diced mushrooms.
2. Get 1/2 of of a finely chopped onion.
3. Get 3 tbsp of butter or dairy free spread, I use vitalite.
4. Use 3 tbsp of plain flour /gf flour.
5. Take 200 ml of milk or rice milk.
6. You need 125 grams of finely cubed chicken.
7. Take 1 of handful petite pois peas.
8. You need 1 pinch of salt.
9. Take 1 pinch of dried basil.
10. Prepare 80 grams of boiled rice.
11. Get 1 of chicken stock to thin down, around a ladleful.

Steps to make Vickys Kids 'Risotto', or Chicken, Rice and Peas in a Mushroom Sauce with an Adult Serving Option, Gluten, Dairy, Egg & Soy-Free:

1. Fry off the onion and mushrooms in some extra butter / vitalite until soft.
2. In another pan make a white sauce by melting the vitalite and adding the flour to make a paste then slowly adding the rice milk stirring all the time while bringing to boil. You may need more or less milk.
3. Add the onion and mushroom to the sauce then using a hand blender blitz half the mixture so you have a smooth sauce with some chopped veg still there.
4. Add the chicken, peas, salt and basil and let simmer a few minutes til chicken is cooked through.
5. Add as much rice as you need to make it a good meal and add enough chicken stock to thin it down as after adding the rice it will be quite thick.
6. For an adult version make the sauce as in steps 1-3 with a half tsp of chicken or vegetable bouillon powder stirred in and pour over cooked chicken breasts and serve with boiled rice and peas.
7. For vegan version the kids version is delicious without the chicken, adults could use tofu or seitan.
8. Recipe serves 3 - 4 child sized portions.

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